5 Hour Gravlax

5 Hour Gravlax
Serves 4 as appetizer

1 heaped Tbs dark brown sugar
2 Tbs vodka
Sea salt/kosher salt
Zest of 1/2 orange
Zest of 2 lemons
1 Bunch dill, chopped
Two tail-end (ie boneless) salmon fillets, total 6oz each
Various sides as desired (bread, sour cream, horseradish, etc)

Mix everything except the fish in a dish just big enough to hold the fish, until a paste forms - add water if needed.
Rub the fish with the mix and press the two halves into the dish, skin up.

Cover and refrigerate 5-24 hours, turning a few times. The fish is done when it is opaque and cured-feeling...kind of rubbery and solid.
Serve skinned and thin-sliced.

If it comes out too salty, soak cleaned fish in cold water for 20 minutes - no more then 1 hour.