Ingredients
 salmon1 lb
1-inch thick, skin on, bones removed
 rye2 tbsp
preferrably Sazerac
 fennel seed 1/4 cup
lightly toasted
 black pepper2 tsp
freshly ground
 fennel bulb 1/2 cup
thinly sliced
 fennel fronds 1/4 cup
 lemon zest1 tbsp
from 1 whole lemon
 sea salt1 cup
coarse
 brown sugar1 cup
light
 unsalted butter
softened at room temp
 coarse salt
 cucumber
sliced thin at a diagonal
 baguette
sliced at a diagonal then crisped in the oven

cookware

plate
small bowl
mixing bowl
whisk
plastic wrap
large resealable plastic bag
1
Baste the salmon with the whiskey and set it on a plate in the fridge.
2
Lightly toast the fennel seeds. Transfer them into the small bowl. Add the black pepper.
3
Wash and dry the fennel and lemon. Add the fennel slices into the small bowl.
4
Add the fennel fronds and lemon zest into the mixing bowl along with the salt and sugar. Whisk to combine.
5
Spread a large piece of plastic wrap on your work surface. The plastic should be about 3 times the width of the salmon. Spread half of the cure evenly across the plastic. Place the salmon into the cure skin-side down. Spread and press the remaining cure firmly over the flesh side.
6
Top the pressed cure with the fennel seed mixture.
7
Wrap the salmon tightly in the plastic wrap. Because the package will leak liquid during the curing process, store the whole package inside a 1-gallon resealable bag. Refrigerate for 2 days; flip occasionally.
8
Once the curing is complete, rinse off the excess salt with cold water. Pat the salmon dry then cut thinly to serve.
9
Serve with softened unsalted butter, coarse salt, cucumber, and crisped slices of baguette.