From Show #210N - Michigan Grape Vodka
Ingredients:

1 side fresh salmon, skin on, pinboned,  2-3 lbs
1 pound sea salt
1/4 cup grape vodka, preferably from michigan, or similar
1/2 cup evcp olive oil
1 red onion, peeled and minced
4 cloves fresh garlic, minced
2 tablespoons fresh chives, chopped
2 tablespoons flat leafed parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons black peppercorns, coarsley cracked
3 tablespoons lemon zest, freshly grated

Directions:

Place the fish in a shallow glass or stainless steel pan, skin side down. Cover the flesh side with sea salt and top with a another glass or stainless steel pan topped with a gallon of milk or similar to press and compact the salmon. Refrigerate for at lesat 6 hours, or preferably, overnight. Rinse well, pat dry and return to a shallow pan, this time with the skin side up.

Prepare the marinade. In a glass or stainless steel non reactive bowl, combine the vodka, olive oil, red onion, garlic and herbs. Pour the marinade over the fish, then cover and refrigerate for 8 hours or overnight.

Strain the marinade through a fine sieve, reserving a few seeds. Taste and correct the seasoning.

Slice the salmon thinly on an angle and arrange a few slices per person on chilled plates. Spoon a little of the marinade over each serving and garnish with more fresh herbs and the reserved lemon zest.
Notes:

Salmon fillets have little pin bones running roughly from the head end about halfway down the back; they will interfere with slicing and eating later unless removed. They can be easily located with your fingertips by brushing from the tail towards the heat about 3/4 quarters of the way up from the belly and pulled out with small needle-nosed pliers or tweezers.