Got to the market early yesterday, before the temperature got above 85, and bought a side of salmon - selling at $5/lb. At that price, who could resist? Made gravlax which we should enjoy for the next 7-10 days.

(Hint: don't ever make this with wild caught salmon - only farmed salmon. Wild salmon has parasites, which since it is not being cooked, will become your parasites. Curing does not kill them. Commercially prepared smoked salmon is always first flash frozen at something like 10 degrees below zero, to kill any parasites.)