This delicious homemade fresh salmon gravlax recipe is cured in salt, sugar, pepper, and fresh dill for a divine flavor.
Servings: 16
Prep Time: 10 minutesminutes
Curing Time: 1 dayday
Total Time: 1 dayday10 minutesminutes
Ingredients
1cupcoarse sea salt
1cupgranulated sugar
1tablespooncrushed whole peppercorns
¼cupfresh dill leaves
zest of 1 lemon
2-poundside of fresh sashimi grade skin-on wild caught salmon
assorted crackers, bagels, breads, cream cheeses and vegetables
Instructions
In a large bowl, mix together the salt, sugar, peppercorns, dill, and lemon zest until combined.
Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
Wrap the salmon completely with the plastic and place it in a pan.
Let it cure in the refrigerator for 48 hours.
Remove the plastic and rinse very well with cold water.
Thinly slice the gravlax on a bias using a slicing knife, then garnish with fresh dill leaves, slice things, and serve with assorted accompaniments.
Notes
Make-Ahead: You can make this up to 2 days ahead of time.How to Store: Gravlax can last tightly wrapped in plastic or parchment paper in the refrigerator at under 40° for up to 2 weeks. Freeze it wrapped up in plastic for up to 2 months. Thaw for 1 day in the refrigerator before serving. I believe keeping it whole and slicing it to order also helps to preserve life.You can add other spices to the salt and sugar cure, such as cumin, turmeric, fennel, celery seeds, or coriander.