wild gravlax recipe!
Gravlax is a delicious way to enjoy your Wild Alaskan Salmon and it is so easy to make! We love to cure a fillet this way to enjoy on a bagel for a nutrition packed breakfast or with cheese and crackers as a delicious snack! It comes out super buttery smooth and melts in your mouth. We got this recipe from one of our customers at our Tucson farmer's market and we are so grateful to her and would love to share it with you!
What you'll need:
Wild Sockeye Fillet or Portion
4 Tbsps fine salt (we like Pink Himalayan)
4 Tbsps sugar
Fresh ground black pepper
Fresh ground coriander seed
Fresh ground fennel seed (just a few)
LOTS of fresh dill (a handful or more)
Splash of gin (optional)
This recipe is highly-customizable and varied, we probably never use the same amounts of everything each time so don't worry about being too exact. We also used a fillet that weighed about 1 pound for this amount so feel free to add to or scale back if you are using a single-size portion. The important thing is that there is enough salt and sugar to cure the salmon and that the ration remains 1 to 1.
Thaw your salmon either overnight in the refrigerator or in a sink of cool water. Remove from the package once it is thawed and gift it a little rinse. Remove the pin-bones by feeling along with your finger to locate and then pull out using a pair of tweezers or needle nose pliers (be sure to sterilize before and after use). The bones will be located in a single line just above the mid-line of the fillet and will only continue until half-way towards the tail.
Mix together salt, sugar, pepper (about a tsp), coriander and fennel (maybe 2 tsps-ish, again not exact). Mix in your fresh dill, the more the merrier, and add a splash of gin if you would like, its not necessary if you don't have any!
Cut your fillet in half and completely cover each piece with your mixture, really pack it on there! Once each side is covered and all your mixture is gone flip one side on top of the other, meat to meat. Wrap tightly in plastic wrap, 1 or 2 layers, and place in a dish (make sure the dish is fairly deep because there will be quite a bit of moisture pulled out and you don't want it spilling everywhere in your fridge). Place in your refrigerator and leave it there for 2-3 days!
Once it is completely cured, at least 2 days, pull it out, remove from the plastic wrap and rinse off with cool water, removing all the excess dill. Pat dry and slice thinly length-ways with a very sharp knife! Enjoy with more fresh dill, capers, and purple onion on a bagel with cream cheese or however you want! Store in the refrigerator and eat within a week.
Leave a Reply.