Gravlax

Leftover salmon is great for gravlax. It is easy to make and great to eat. Sockeye has a firm texture and the mouth feel is almost crunchy. I use about 50/50 of sugar and salt, a handful of cracked black pepper, a sprinkle of gin, lemon peel, lemon slice and dill to bury the fish, put some heavy can on top and keep in the fridge for three days.