Gravlax
Gravlax is a Nordic dish of fresh salmon that’s been cured with a combination of salt, sugar, and spices. It’s arguably the ultimate easy-to-make luxury food in the world! My wife and I have been enjoying a salmon and bagels Sunday brunch for most of our married life – this version of Gravlax is perhaps the pièce de résistance. Especially when accompanied by a nice bottle of bubbles.
36 hours is required for curing, so plan ahead.
Enjoy!
🍷 Wine pairing: Needless to say, this dish calls for a nice bottle of bubbles.
Prep Time: 30 mins | Cure Time: 1 d 12 hrs | Total Time: 1 d 12 hrs 30 mins | Servings: 6 People
Ingredients
2 pounds Moody’s fresh salmon Atlantic salmon
¾ C coarse Kosher salt
½ C Splenda brown sugar blend
1 ½ oz baby dill
2 T juniper berries
1 T fennel seeds
1 T coriander seeds
1 T white peppercorns
1 t lemon peel found in the dry spice aisle
2 t orange peel also in the dry spice aisle
Instructions
With a very sharp knife, carefully remove the skin from the salmon. (The skin should be kept to make a crispy salmon skin dish, you either like it or it’s great for the dog.)
Mix the salt and brown sugar into a large bowl.
Medium chop all the dill and set aside.
Put the juniper berries, fennel seed, coriander seed, white peppercorns, and the lemon peel in a grinder. Grind the mixture until it is fine.
Take the spice mixture and mix it well into the salt/brown sugar.
In a nonreactive container just big enough around to hold one piece of the cut salmon put one half of the salt/spice mixture in the bottom of the container.
On top of that sprinkle one tsp of the orange peel.
Now lay the salmon into the container.
On top of that put on the remaining salt/spice mixture.
Next sprinkle the dill.
On top of that one tsp of the orange peel.
Now cover the top of the container with shrink wrap to seal it and make it somewhat airtight. Wrap it heavily and place a heavy object on top to keep pressure on the salmon to help with the curing.
Serving Day
Take the salmon out and rinse it under cold water. DO NOT rise all the dill off the side it’s on.
Get out that real sharp and thinly slice it on the diagonal.
