Cured Salmon Gravlax 

Cured Salmon Gravlax Recipe

Ingredients:

• 1 lb (450 g) fresh salmon fillet, skin-on, pin bones removed
• 1/4 cup (50 g) coarse sea salt
• 1/4 cup (50 g) granulated sugar
• 1 tbsp black peppercorns, crushed
• 1 bunch fresh dill, roughly chopped
• Zest of 1 lemon
• Zest of 1 orange (optional)

Instructions:

1. Prepare the Cure:
   • In a bowl, mix together the coarse sea salt, sugar, crushed peppercorns, lemon zest, orange zest (if using), and half of the chopped dill.
2. Cure the Salmon:
   • Lay a large piece of plastic wrap on a flat surface. Spread half of the cure mixture in the center of the wrap.
   • Place the salmon, skin-side down, on top of the cure mixture.
   • Cover the top of the salmon with the remaining cure mixture, ensuring it’s evenly coated.
   • Add the remaining chopped dill on top of the salmon.
3. Wrap and Weigh Down:
   • Tightly wrap the salmon with the plastic wrap, making sure it’s fully sealed.
   • Place the wrapped salmon in a shallow dish or tray and weigh it down with a heavy object (like a small cutting board or cans).
4. Refrigerate:
   • Refrigerate the salmon for 24-48 hours. The longer it cures, the firmer and more flavorful it will be. Turn the salmon over every 12 hours, ensuring it’s evenly cured.
5. Rinse and Slice:
   • After the curing time, unwrap the salmon and rinse off the cure mixture under cold water.
   • Pat the salmon dry with paper towels.
   • Using a sharp knife, slice the salmon thinly at an angle.
6. Serve:
   • Serve the gravlax on bread, crackers, or bagels with accompaniments like cream cheese, capers, red onions, or fresh dill.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to a week.