The gravlax:
1 (1 1/2 pound) fresh center-cut salmon fillet, skin left on, pin bones removed
1/2 cup sugar
1/2 cup coarse salt
1 tablespoon ground cumin
2 jalapeno peppers, minced
1/2 cup fresh cilantro
1/2 cup tequila
Juice and grated zest of 1 lime
The pesto:
1 cup fresh cilantro leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup pecans
1/4 cup olive oil
2-4 cloves garlic
The aioli:
2 egg yolks
(See Note about raw egg safety) 2 cloves garlic
Juice and grated peel of 1 lime
1 tablespoon juice from grated fresh ginger root
1 cup olive oil
Slat and pepper to taste


1. For the gravlax: Score the salmon skin in a lattice pattern. Mix all the remaining ingredients. Place the salmon in a plastic self-sealing bag and spread the mixture on both sides of the salmon. Seal and refrigerate for 48-72 hours, turning the salmon at least once a day.
2. When ready to serve, pour off the accumulated moisture and wipe off all the marinade. Slice the fillets very thinly on an angle into 15 portions.
3. For the pesto: Place the cilantro, cheese, pecans, olive oil and garlic in a food processor or blender, cover, and process or blend until a coarse puree is formed.
4. For the aioli: Place the egg yolks, garlic, lime juice and peel and ginger juice in a blender and process until frothy. With the blender running, gradually add the oil. Season with salt and pepper to taste.
5. To serve, arrange the salmon on a serving platter and serve with the cilantro pesto and ginger-lime aioli.

This recipe is from Gary Wall, the 2000 Southwest Regional Cookoff winner of the PBS series Master Chef. Despite the long list of ingredients, it is not a difficult recipe to prepare, especially if your fishmonger prepares the salmon for you.

Margarita Gravlax with Cilantro Pesto and Ginger-Lime Aioli
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