<http://schema.org/recipeInstructions>
" Cure the salmon: Place the salmon, skin-side down, on a large piece of plastic wrap and set aside. Toss the remaining ingredients together in a medium-sized bowl and spread over the salmon, making sure all of the flesh is covered. Wrap tightly in plastic wrap and place in a shallow baking dish. Weight the salmon down with another baking dish or a plate and top with about three 1-pound cans; refrigerate for 48 hours. Unwrap salmon, brush off the spice mixture, and remove the skin from the fillet. Serve, thinly sliced, or rewrap the whole fillet in a fresh piece of plastic wrap and refrigerate for up to 1 week."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a16780/citrus-gravlax-3241/>