Gravlax…1,2,3

by Liz Caskey on April 29, 2009

Sleepless in Santiago. Last night I tossed and turned all night long. I caught shut-eye in two hour intervals. In one of the numerous attempts to lull myself back to sleep, I began a rather interesting mind game of taking favorite recipes and converting their ingredient measurements to ratios. Oh yeah, I was that desperate.

I still had gravlax on the brain after making it with my perfect Salmon on Saturday. I now have this simple preparation down to a science since I remember it using ratios. Many people think gravlax is a production to make. No way! Literally, it takes five minutes to put together and 24 hours of patience for spectacular results.
This gravlax recipe came into my hands thanks to Chef Tyler Florence’s book, “Real Kitchen”. I test drove it for my 30th birthday blow out and it became an instant hit. I am already dreaming about gravlax again. Maybe with some whole wheat toast and mashed avocado, Chilean style.

1 lemon
1 cup coarse sea salt
½ cup sugar
½ bunch dill
2-pound (1 kilo) side of salmon, 1-inch (2.5cm) thick, pin bones removed, skin on

Remove the zest of the lemon with a vegetable peeler and toss it in a bowl. Add the salt, sugar, and dill; toss to combine. Lay the fish in a large glass baking dish. Pack the salt mixture on and around the salmon. Cover and refrigerate for 24 hours to cure the fish.
After 24 hours (do not cut short the curing time), scrape the salt mixture off the fish and lightly rinse under cool water. Pat dry with paper towels. The salmon will feel firm but pliable. Carefully remove the skin. Slice into paper thin slices.
Keeps fresh a few days in the refrigerator. Great for appetizers, salads, sandwiches or a snack.

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