From the Savvy Chic Cuisine dish: ROOIBOS-CURED SALMON GRAVLAX, Lemon Crème Fraîche, Champagne vinegar-pickled shallots, Buckwheat Blinis
For the curing mixture:
½ cup Rooibos tea leaves
2 teaspoons of honey
1 medium lemon, zested then juiced (combine with the other zest)
Lemon zest from 4 medium lemons
1 cup brown sugar
1/3 cup coarse sea salt
1 lb. salmon filet, at least 1-inch thick, skin on
Mix all the ingredients of the curing mixture together.
Rub the curing mixture on top of the salmon filet. Wrap the salmon filet in plastic wrap and place in pan. Place a second pan on top of the fish and place a weight on it, for example, a can of beans.
Place the weighted fish in the refrigerator and leave to cure for 12 – 24 hours. The curing time will depend on preference: the longer the cure, the drier the salmon.
After curing, brush off most of the Rooibos mixture but leave a thin layer on. Remove the skin from the salmon and cut into thin long slices.
Cover and refrigerate until ready to use.