Gravlax is a traditional Scandinavian preparation of salmon in which it is cured with salt and dill. Delicious!
Plus, it’s far from a high-flying kitchen feat to make your own gravlax, though it does require a certain amount of patience before you can slice the velvety flesh—three days, to be precise. Use this recipe as a perfect make-ahead option for summer get-togethers or turn it into a quick and cool midweek dinner by doing all the prep work over the weekend.
1 lb (450 g) sushi-grade wild salmon fillet, skin on
1 1/2 Tbsp (22 mL) sea salt
1 Tbsp (15 mL) raw style organic sugar
1/2 Tbsp (7 mL) freshly ground black pepper
1 tsp (5 mL) coriander seeds, cracked (optional)
1 tsp (5 mL) fennel seeds (optional)
1 cup (250 mL) chopped dill, divided
Remove pin bones from salmon. In small bowl, mix together salt, sugar, pepper, and, if desired, coriander seeds and fennel seeds. Sprinkle half the salt mixture in empty shallow dish, then sprinkle half the dill.
Place salmon fillet flesh-side down in dish. Sprinkle remaining salt mixture and dill on top (skin side of fish) and press it lightly into salmon. Cover dish tightly and place in refrigerator for 3 full days. Turn salmon over once per day.
Scrape seasoning from salmon, and when ready to serve, use sharp knife to cut into very thin slices.