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Gravelox (Cold Cured Salmon)
As seen on The Fish Market
Thursday, August 12, 2004
yield 2 (16 oz., skin-on) fillets
Ingredients:
plastic wrap, plenty
2 large salmon fillets, (1 pound each), equal sized center cut, of even thickness throughout, with the skin left
on but all bones removed, pieces of salmon fillet
3/4 cup kosher salt
1/4 cup brown sugar
4 tablespoons freshly ground black pepper
1 generous bunch of dill
Procedure:
- Place a 2-foot piece of plastic wrap across your counter.
- In a small bowl combine the salt, sugar and black pepper.
- Spread about 1/4 cup of the seasoning mixture in the center of the plastic wrap.
- Top with about 6-8 branches of fresh dill.
- Unwrap your fresh salmon fillets and rinse with cool running water.
- Place on paper towels to drain.
- Pat the fillets dry with additional paper towels.
- Using a sharp knife, lightly score (about 1/4" deep) the skin of each fillet in a lattice pattern.
This will allow the seasoning mixture to penetrate the skin.
- Place one of the salmon fillets directly on the dill and seasoning mixture on the plastic wrap.
- Pressing slightly to push the ingredients into the skin.
- Spread about a 1/2 cup of the seasoning mixture on the salmon fillet and top with 6-8 dill sprigs.
- Place the second fillet, flesh side down, on top of the first.
- Coat the skin side of this fillet with the remaining mixture.
- Lay 6-8 dill sprigs across the salmon and press gently, allowing seasoning to adhere to the salmon skin.
- Wrap the salmon tightly in the plastic wrap, using a second piece if necessary and place in a baking pan.
- Cover with an equal-sized baking pan and weigh this pan down with cans of food.
- Refrigerate overnight, or for at least 12 hours, to cure.
- The cured salmon will keep up to a week under refrigeration.
Cappy's Tip:
When cutting Gravelox, using a slicing knife, or one with a long, thin blade flexible enough to cut close to the
bone. Slice the salmon as thinly as possible, slightly on the bias, in long, clean motions. Cut clear
to the skin, then make a sharp cut out to make a clean break off the skin. Do not "saw" the blade
of the knife through the flesh, it will tear and become mushy.
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