GRAVLOX                   YIELDS: 4 appetizers


*	Ingredients Needed:


*	1 side of salmon, pin bones removed, skin on
*	8 ounces honey
*	1 cup kosher salt
*	3/4 cup sugar
*	4 tablespoons coriander seeds, crushed
*	4 tablespoons cracked black peppercorns
*	2 tablespoons fennel seeds, crushed
*	1/2 bunch cilantro

  
Directions: 

Place salmon on a doubled layer of cheesecloth with the skin side down in a 2" deep roasting pan.  Coat the flesh of the salmon with the honey.  In a small bowl combine the remaining seasonings and mix well.  Sprinkle the herbs and spices onto the honey glazed salmon.  Wrap the entire fish in another layer of cheesecloth.  Lay another roasting pan on top of the salmon and weigh it down with cans.  Place in refrigerator for at least 24 hours. 

Remove from refrigerator and discard liquid.  Unwrap the layers of cheesecloth and wipe the herbs and honey off the salmon with paper towelling.  Discard.  Thinly slice the salmon and serve atop a salad or with bagels and assorted appetizers. 
  

LEMON-HONEY THYME SALAD: 
  

*	Ingredients Needed:


*	1 ounce honey
*	1 ounce lemon juice
*	1/2 ounce cider vinegar
*	1 tablespoon fresh thyme
*	 salt
*	 pepper
*	4 ounces canola oil
*	1 pound field greens
*	3/4 cup cucumber, diced medium
*	1/4 cup red onion, sliced



Directions: 

In a small bowl combine the honey, lemon juice, vinegar and thyme.  Season with salt and pepper.  While whisking slowly add the oil.  Pour over the field greens, cucumbers and onions; top with slices of gravlox.