Gravlax
- Ready In:
- 48hrs
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 salmon fillets
- 1⁄3 cup salt
- 1⁄3 cup sugar
- 2 tablespoons fresh coarse ground black pepper
- 1 red onion, sliced thinly
- 3 sprigs fresh dill
directions
- Rinse the fish and pat dry.
- Combine the salt, sugar and pepper.
- Divide half the salt mixture between the two fillets, rubbing into cut sides.
- Turn fish and use any remaining salt mixture to rub on the skin sides.
- Place one fillet skin side down in a Ziploc bag.
- Top with half the dill and all the onion.
- Top this with the remaining dill and the other fillet, cut side down.
- Seal the bag, pressing out the air.
- Place bag in a bowl; top with a small plate and weigh it down with a couple of 1-lb cans or jars.
- Refrigerate for 48 hours, turning once or twice a day.
- When ready to serve, discard dill and onion (or keep the onion - see note above) and pour off the accumulated moisture (there will be a lot of it - do NOT drain this off before the 48-hour period is over because that's the stuff the salmon's curing in).
- Slice thinly on an angle.
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RECIPE SUBMITTED BY
I am a thirtysomething, married, no kids (yet!). I'm a legal assistant by day and a fitness enthusiast prety much the rest of the time. Of course, I love to cook or I wouldn't be here! Besides all that, I am a musician, I love to take care of my menagerie of animals, I voluntarily read challenging books, and every day I try to learn new things.