Winter Spiced Gravlax (Gravlaks Med Vinterkrydder)

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1. 1Step 1: Pat the filet dry with a paper towel and place it skin side down in a baking dish.
2. 2Step 2: In a medium bowl, combine the salt, brown sugar, anise seeds, cloves, peppercorns, juniper berries and orange zest. Rub the mixture over the top and sides of the filet using your hands. Top with the dill.
3. 3Step 3: Cover the top of the filet tightly with plastic wrap and refrigerate for about 12 hours to let the juices release.
4. 4Step 4: Turn the filet over, skin side up, cover with plastic again, and refrigerate for another 2 to 2 ½ days to marinate.
5. 5Step 5: Remove from the refrigerator and pat the filet dry. The gravlax is ready to be served at this point or can be refrigerated for up to 5 days or frozen for up to 3 months.