Finished gravlax: Cured and ready to slice.
“What!?! What do you mean you are out of smoked salmon?! It’s part of my gluttonous holiday tradition!” (that’s me on the phone with the Dean and Deluca guy, the day before Christmas, sorry…)
Ten deep breaths later… No problem, I can make gravlax. Not quite the same, perhaps, but my loved ones will still enjoy… A classic Nordic dish, gravlax translates to mean “buried salmon” because traditionally it was buried on the beach to allow the natural salt and fermentation process to take over. I prefer to use the modern recipe with salt, sugar and dill to prepare my own version.
Variations on this recipe are endless, and you may have to tweak this recipe to satisfy your own palette. Mine usually heads towards wine most nights. Go figure.
• Salmon Gravlax Recipe •
1 whole salmon fillet (2 to 3 lbs. of sushi quality salmon with skin, double check for pin bones)
1 cups salt (kosher)
1 cup sugar
citron vodka (one shot for you and one shot for the salmon… Happy Holidays!)
1 tbsp. pepper, coarse
fresh dill (mince a healthy handful and don’t bother picking it…)
2 lemons (zest)
1. After the pin bones are removed, place the salmon fillet on a large sheet of plastic wrap.
2. Assemble your salt and sugar mixture and place it off to the side.
3. Allow your salmon to enjoy the shot of vodka then sprinkle the pepper, lemon zest and then dill on the flesh side.
4. Coat the salmon with the sugar/salt mixture and wrap tightly then place it in a Pyrex dish or sheet pan and leave on counter for a few hours (4) so the salt and sugar can react with the fish and begin the curing process. If not, just place it in the fridge for 12-24 hours depending on the thickness of the fillet.
5. Remove salmon, unwrap and scrap away curing liquid. (Try it first before throwing anything away… depending on the thickness of the fillet you can achieve a firmer texture and faster cure with a smaller fillet or a little longer time in the fridge.)
6. Pat dry and slice very thin on a bias with a sharp knife.
Variation #1- Salt and Sugar- The salt/sugar ratio can vary from 1/1, 2/1 or 1/2. It depends on what you are looking for… equal amounts salt and sugar may speed up the process, more sugar at room temp for longer will ensure a beautiful texture and in the fridge for 2 days works or use more salt and make less of the curing component, i.e. 4 tbsp. total per lb.… endless variations on this. I like 1/1 because I use citrus and spirit…
Variation #2- Time- The longer the gravlax is in the fridge the stronger and more robust the flavors. I prefer mine delicate and served with crème fraiche, capers and a little lemon squeeze on a crispy croute. If I can’t finish it the night before… soft scrambled eggs with crème fraiche and fin herbs to finish…
Variation #3- Spices- Be inspired, go Moroccan with coriander, fennel, cardamom, caraway and cumin with a preserved Meyer lemon compote… Curry inspired by adding spicy curry and cumin to the salt and sugar… my mother brought back some interesting spices from her recent trip to Managua in Nicaragua. Something with Vanilla powder perhaps? Also, why hasn’t anyone done a gravlax line of product like those delicious kettle chips I am so addicted to?
We thoroughly enjoyed the results here in the tasting room with our Pinot Noir and Sauvignon Blanc…
Marissa, Matt and Charles Hendricks, “the winemaker” aka Magic, enjoying the gravlax.