1 lb. Salmon filet
2 T Wit beer
1/2 c Salt
1/4 c Sugar
2 t Black mustard seed, ground
3 ea Green Cardamom pods, husks removed and seeds ground

For Wit Beer Gravlax Sauce:
2 T Dijon mustard
1 t Sugar
1 T Lemon juice
1 T Fresh dill, finely chopped
1/4 c Wit style beer
1/2 c Vegetable oil
Salt & pepper to taste

Rinse salmon and pat it dry. Mix rest of ingredients. It should be the consistency of wet sand. Rub mix into salmon and coat well. Wrap salmon tight enough to keep in the curing mix, but loose enough to allow excess liquid to escape. Place a plate upside down on a larger plate or sheet tray. Lay salmon on top of plate, and place another plate upside down on top. Place a few cans or other heavy objects on top. 2­-3# worth. Place in refrigerator for 24­-48 hours. Unwrap and rinse off cure and pat dry. Slice thin and serve.



For the Wit Beer Gravlax Sauce:

Whisk all ingredients except the oil together. Add oil slowly or in 3­-4 additions while whisking to emulsify. Season with S & P. Use within 24 hours, as the beer will oxidize quickly and may produce unwanted flavors.