Prep 20 mins
Cook 36 hrs
I love salmon in all ways, shapes and forms! This is related to gravlax, but with different flavorings. You can sub another herb with anise notes, such as basil, for the tarragon if you wish. Prep time includes curing time. Originally I posted this in response to a request for Pernod recipes, but I have now made it myself and it is really yummy. I have added a simple sauce to accompany the salmon. I could eat this for breakfast, lunch and dinner... and have!
- 1 1⁄2 tablespoons kosher salt
- 1 tablespoon light brown sugar
- 1 teaspoon lemon pepper
- 1 lb salmon fillet, skin on
- 1 1⁄2 tablespoons Pernod (or other anise liqueur)
- 1 small bunch fresh tarragon
for the sauce
- 1 1⁄2 cups Greek yogurt
- 1⁄3 cup fresh dill, chopped
- 1⁄3 cup fresh fennel leaves, chopped
- 1 -2 tablespoon Dijon mustard
- Combine salt, sugar and lemon pepper.
- Rub evenly over both sides of fish.
- Drizzle the non-skin side with the Pernod.
- Roll the salmon in the tarragon.
- Wrap tightly in plastic wrap, including all of the tarragon.
- Place in a container with sides and place a skillet or plate on top of the salmon filet.
- Weight down the plate with several cans (whatever is in the pantry).
- Refrigerate for 36-48 hours, turning once in that time.
- Unwrap salmon and brush off tarragon leaves.
- Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
- For sauce, combine all ingredients in a bowl.
- Serve on thinly sliced rye or pumpernickel bread.