SIMPLE, HOMEMADE SALMON GRAVLAX
Steps:
- Gather the ingredients.
- Rinse the salmon fillets and pat them dry thoroughly.
- Use tweezers or pliers to pull out any pin bones, if necessary.
- Drizzle the aquavit or vodka evenly over the flesh of each fillet.
- In a small bowl, combine the salt, sugar, and pepper.
- Divide the mixture into 3 even piles within the bowl.
- Divide one of the thirds of curing mix in half and place on a rimmed baking sheet or baking pan in the shape of one of the fillets.
- Lay a fillet skin-side down on the mixture. Spread a third of the curing mixture on the flesh of that fillet.
- Spread the remaining third of the curing mixture on the flesh side of the other fillet. Sprinkle the dill, if using, over both fillets.
- Lay the second fillet flesh to flesh on the first fillet. Sprinkle the remaining curing mixture over the skin of the top fillet.
- Cover the fillets and baking sheet or pan with foil or plastic wrap. Place a cutting board or second baking sheet on top of the covered fish and top it with something heavy (cans, pots, or pans) to weigh the fish down. Place it all in the fridge and let chill for about 12 hours or overnight.
- Remove from the fridge, unwrap, and discard the accumulated liquid in the pan. Turn over the fillets so the bottom one is on top.
- Cover the pan, weigh down the fish again, and return to the refrigerator. Let chill another 12 hours.
- The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around.
- When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife.
- Serve and enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 71 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 1625 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 pounds (24 servings), UnsaturatedFat 0 g
GRAVLAX
I think of making my own gravlax - the Nordic sugar-salt cured salmon - as the gentle, blue-square cooking analog of an intermediate ski trail: It's mostly easy, but requires some experience. While butchering a whole salmon and cold smoking what you've butchered are also exhilarating milestones in the life of an advancing home cook (both a little farther up the mountain and a little steeper on the run down), buying a nice fillet and burying it in salt, sugar and a carpet of chopped fresh dill for a few days is a great confidence-building day on the slopes, so to speak. The cured gravlax will last a solid five days once sliced, in the refrigerator. If a whole side of salmon is more than you need at once, the rest freezes very satisfactorily.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, seafood, main course
Time P5DT30m
Yield 10 to 12 servings (about 3 pounds)
Number Of Ingredients 10
Steps:
- Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.
- Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.
- Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight - such as a 2-gallon zip-top bag filled with water - on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure - on Day 3 - then covering and weighting it again.
- To serve, mix together the softened butter, dill, shallot and mustard until well blended.
- Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.
- With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.
- Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.
GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)
Make and share this Gravlax (Swedish Sugar and Salt Cured Salmon) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time P2D
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
- Mix the sugar, salt and pepper in a bowl.
- Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
- Cover with 1/3 of dill.
- Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
- Remove from plastic wrap and discard accumulated juices.
- Rewrap and refrigerate another 24- 48 hours.
- Scrape off the marinade and slice paper thin.
- Serve with Mustard Dill Sauce (Recipe #68168).
Nutrition Facts : Calories 262, Fat 5.2, SaturatedFat 0.8, Cholesterol 78.8, Sodium 6382.9, Carbohydrate 22.2, Sugar 22.2, Protein 30.2
GRAVLAX SALT-- AND SUGAR--CURED SALMON
This salmon is delicious! Easy to prepare. Serve this plain with lemon wedges or with a Mustard Dill Sauce. Cooking time is the time to cure the salmon. This is from Mark Bittman.
Provided by susie cooks
Categories Healthy
Time P1DT10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the ingredients except the salmon.
- Place the salmon skin side down on a large sheet of plastic wrap.
- Cover the flesh side of the fish with the salt mixture, coat it completely.
- Wrap the fish well in plastic wrap.
- Refrigerate for at least 24 hour, preferably 36.
- Unwrap the salmon and rinse off the cure. Dry then slice on the bias.
Nutrition Facts : Calories 169.4, Fat 2, SaturatedFat 0.3, Cholesterol 29.6, Sodium 7112.6, Carbohydrate 27.4, Fiber 0.7, Sugar 25, Protein 11.6
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