BROWN SUGAR SMOKED PAPRIKA GRAVLAX
8 ounces dark brown sugar
8 ounces kosher salt
1/2 teaspoon smoked paprika
1, 2 pound salmon filet (skin on)
1. Mix together sugar and salt and spread half the mixture in a pyrex pan big enough to hold the salmon. Place salmon skin side down on salt mixture then the top of salmon with smoked paprika. Cover the salmon with the remaining salt mixture then cover with plastic wrap and place two or three cans on top of the salmon to press it down. Refrigerate overnight.
2. Remove the salmon from the salt mixture and rinse under cold water to remove any excess. Pat dry with paper towels then slice thinly and serve.