I love salmon in all ways, shapes and forms! This is related to gravlax, but with different flavorings. You can sub another herb with anise notes, such as basil, for the tarragon if you wish. Prep time includes curing time. Originally I posted this in response to a request for Pernod recipes, but I have now made it myself and it is really yummy. I have added a simple sauce to accompany the salmon. I could eat this for breakfast, lunch and dinner... and have!