Hailing from the salmon capital of America, Chef Monique Barbeau makes tequila cured gravlax with dill pancakes.

Ingredients:

Wild caught salmon (preferably skin on)
2 parts brown sugar to 1 parts large granule salt (kosher)
1/2 cup Albariño wine
1/2 cup lime juice
zest of one lemon
zest of one orange
handful of mint, roughly chopped
handful of dill, roughly chopped

Method:

Day 1:
Line a large pan with plastic wrap.
Lay the salmon flesh side up on one side of the pan. Next to it, add 1/2" bed (or so) of sugar and salt mixture.
Lay the salmon, onto the bed of sugar/salt mixture making sure you add enough to cover the sides, all around.
Tightly wrap with the plastic wrap.
Place a heavy weight on top of the salmon to help with the curing process.
Place in the refrigerator, overnight.

Day 2:
Remove the salmon from the refrigerator and unwrap. Set the salmon aside and discard the plastic wrap. Re-line the pan with more plastic wrap and once again, lay the salmon flesh side up on one side of the pan.
In a medium sized bowl make the brine by mixing together the wine, lime juice, lemon zest, orange zest, and herbs.
Place the contents of the brine next to the salmon, and again lay the salmon on top of it flesh side down.
Once more, add some more sugar and salt mixture to the sides of the salmon.
Tightly wrap the salmon, then place a heavy weight on top of it and again, place in the refrigerator to finish curing overnight.

Day 3:
The cure should be done. You can know unwrap the salmon, slice thinly, and serve.

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