GRAVLOX YIELDS: 4 appetizers * Ingredients Needed: * 1 side of salmon, pin bones removed, skin on * 8 ounces honey * 1 cup kosher salt * 3/4 cup sugar * 4 tablespoons coriander seeds, crushed * 4 tablespoons cracked black peppercorns * 2 tablespoons fennel seeds, crushed * 1/2 bunch cilantro � Directions: Place salmon on a doubled layer of cheesecloth with the skin side down in a 2" deep roasting pan.� Coat the flesh of the salmon with the honey.� In a small bowl combine the remaining seasonings and mix well.� Sprinkle the herbs and spices onto the honey glazed salmon.� Wrap the entire fish in another layer of cheesecloth.� Lay another roasting pan on top of the salmon and weigh it down with cans.� Place in refrigerator for at least 24 hours. Remove from refrigerator and discard liquid.� Unwrap the layers of cheesecloth and wipe the herbs and honey off the salmon with paper towelling.� Discard.� Thinly slice the salmon and serve atop a salad or with bagels and assorted appetizers. � LEMON-HONEY THYME SALAD: � * Ingredients Needed: * 1 ounce honey * 1 ounce lemon juice * 1/2 ounce cider vinegar * 1 tablespoon fresh thyme * salt * pepper * 4 ounces canola oil * 1 pound field greens * 3/4 cup cucumber, diced medium * 1/4 cup red onion, sliced Directions: In a small bowl combine the honey, lemon juice, vinegar and thyme.� Season with salt and pepper.� While whisking slowly add the oil.� Pour over the field greens, cucumbers and onions; top with slices of gravlox.