GRAVLAX - Cold Cured Salmon

2 sides of salmon with skin (about 5 pounds)
8 ounces kosher salt
2/3 cup light brown sugar (packed)
6 tablespoons Pernod
1 bunch fresh dill, roughly chopped and bruised

Place 1 side of salmon scale-side down over 2 pieces of overlapping plastic wrap as long as the salmon. Combine the salt and sugar in a bowl and mix until thoroughly blended. Sprinkle the salmon with half of the Pernod. Sprinkle with one third of the curing mix and top with about one third of the dill. Repeat the process on the other side of the salmon. On one side of the salmon sprinkle the remaining cure and remaining dill, then sandwich the two sides together. Wrap the salmon by bringing up the sides of the plastic and seal as tightly as possible. Place the salmon on a long pan, set a baking sheet on top and weight it down with something heavy (food cans or a brick). Refrigerate for at least 3 days. After the second day, turn the salmon over, put the baking sheet with its weight back on the fish and refrigerate again. After the third day, unwrap the gravlax and rinse. Dry thoroughly and leave to air-dry for about 4 hours, then wrap tightly, refrigerate and use within 10 days.