Salmon fillets are cold-cured with salt, sugar, pepper, dill and liquor to make gravlax. The salmon must be absolutely as fresh as possible. No cooking required. Plan ahead -- this will take about three days. Gravlax is a sophisticated appetizer that is a good choice for a summertime patio party.
This recipe is taken from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman.
- 1 3- to 4-pound salmon (weighed after cleaning and beheading, skin on)
- 3 tablespoons salt
- 2 tablespoons sugar
- 1 teaspoon black pepper (freshly ground)
- 1 bunch dill (roughly chopped, stems and all)
- 1 tablespoon liquor (brandy, gin, aquavit, lemon vodka)
- Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.
- Lay both halves, skin side down, on a plate.
- Sprinkle with the salt, sugar, and pepper, spread the dill over the salmon and splash on your liquor of choice.
- Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap.
- Cover the salmon "sandwich" with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate.
- Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.
- On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|