Most poets I know have to support themselves by doing something other than writing poetry. They teach, they work in publishing, they cater-waiter. Few are as enterprising as Jennifer L. Knox, who has published several volumes of fantastic poetry and has also launched Saltlickers, a line of seasonings that are inspired and inspiring and, in keeping with our times, made without "preservatives or other creepy shiznit."
In particular I'm hooked on her Grilla Gorilla, which makes a good steak great and a great steak greater. I hadn't though of using it for anything other than red meat until a couple of weeks ago, when I picked up 12 pounds of wild Alaskan salmon from the Iliamna Fish Company. I had purchased a share in the salmon haul last spring in an arrangement similar to a community supported agriculture project: I paid up front for an October delivery.
In a panic over what I might do with all of that salmon, I split my take with a friend. The salmon arrived frozen, six sides, filleted and shrink wrapped. I figured our future held meals of roasted salmon, salmon cakes, poached salmon, salmon salad. Then I thought: Gravlax!
Jennifer's Grilla Gorilla has the requisite salt and sugar but it also includes a genius blend of chili powder, smoked paprika, garlic, thyme, mustard, peppercorns, and allspice. This would make for awesome cured salmon.
The curing process is documented in the slide show, above. I used about two tablespoons of the Grilla for a 2 lb. piece of salmon and left it alone in the back of the refrigerator for about two days. Easy.
The end result is silky and delicate. The "cure" adds just the right amount of heat. Try it!