Easy, Simple Gravlax
Ingredients
- 1½ lbs wild salmon, steel head or arctic char with skin. Cut in half lengthwise if fillet is large.
- 1 tbsp sea salt
- 1⅔ tbsp demerara sugar
- ½ cup fresh dill
Instructions
- Day 1: Combine salt and sugar. Blot excess moisture from salmon with paper towel. Place salmon fillet skin side down on a sheet of plastic wrap, and sprinkle sugar and salt on top. Wrap tightly, and chill in the fridge overnight.
- Day 2: Take salmon out of fridge and unwrap. Transfer fillet onto a plate and blot excess moisture with paper towel. Place fish on fresh piece of plastic wrap, skin side down and cover with ¼ cup fresh dill and wrap tightly. Chill in fridge overnight.
- Day 3: If 2 days of curing is sufficient, unwrap fillet, remove skin and cut into thin slices before serving. If you want to cure for additional day, take fish out of fridge and repeat instructions from Day 2. Remove old dill from fish and replace with fresh dill and chill in the fridge overnight. Unwrap the next day, remove skin and cut into thin slices before serving.