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Salmon Gravlax

Ingredients for Curing Salmon

Cured Salmon:
1 cup coarsely chopped dill
1 cup kosher salt
1/3 cup sugar
1 1/2 pounds (wild center cut) salmon
zest of 1/2 lime,
1/2 lemon (optional)

Combine the dill, salt, sugar and zest in a bowl and mix well. Lay a large piece of plastic wrap on a plate. Place 1/2 of the dill mixture on the wrap. Place the salmon skin side down onto the mixture. Cover the fish with the remaining dill mixture. Wrap the salmon tightly in the plastic. Use an additional piece of plastic wrap around the initial wrapping. Place the plate in the refrigerator and put a medium weight (book) on top to help in the extraction of water from the fish. You might want to put some paper towels between the fish and weight since a bit of liquid will be extracted. Rotate the fish, and pour off any released liquids every 12 hours. After 36 hours unwrap the salmon and brush off and discard the herb and salt mixture. Blot the fish with paper towels.

Dry the salmon in the regrigerator for about an hour before slicing the fish thinly on an angle.


Shown in figure: Gravlax on french toast with Crème fraîche and dill. A small dripping of high quality olive oil is also added.


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