Salt-cured salmon (gravlax)
Elegant enough for a dinner party but surprisingly easy to make, gravlax uses salt and sugar to gently cure fresh salmon into silky, sliceable perfection.
Ingredients
- 1 pound fresh salmon fillet skin on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon cracked black pepper
- 1 large bunch fresh dill roughly chopped
- Zest of 1 lemon
Instructions
- Mix salt, sugar, pepper and lemon zest together.
- Spread half the mixture in a glass baking dish. Place salmon skin-side down on top. Cover with remaining cure and fresh dill.
- Wrap tightly with plastic wrap and weigh lightly with another dish or pan.
- Refrigerate 36-48 hours, draining liquid once or twice.
- Rinse lightly, pat dry and slice thinly. Serve with crackers, dijon mustard, bagels, crème fraîche or cucumbers.
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