/
CHOW: Recipes: Salmon and Dill Gravlax

Salmon and Dill Gravlax Recipe

From: Field Guide to Herbs & Spices , by

Dill adds fresh flavor to this cured fish.

INGREDIENTS

For the gravlax:

  • 1/4 cup kosher salt
  • 3 tablespoons light brown sugar
  • 2 teaspoons crushed coriander
  • 1 teaspoon crushed white pepper
  • 1 large bunch chopped dill including tender stems
  • 2 tablespoons aquavit or vodka

For the mustard-dill sauce:

  • 1/4 cup Dijon mustard
  • 1/4 cup vegetable oil
  • 1/4 cup finely chopped dill
  • 3 tablespoons sugar
  • 2 tablespoons cider vinegar
INSTRUCTIONS
  1. Combine 1/4 cup kosher salt, 3 tablespoons light brown sugar, 2 teaspoons crushed coriander, 1 teaspoon crushed white pepper, 1 large bunch chopped dill including tender stems, and 2 tablespoons aquavit or vodka.
  2. Spread this seasoning mixture over both sides of 1 skin-on fillet of salmon, about 3 pounds. Wrap in plastic, weight with a board and a heavy can, and place inside a pan to contain the drippings.
  3. Cure the salmon in the refrigerator for 2 to 3 days, turning over and reweighing every day. Continue curing in the refrigerator. The salmon is ready when firm to the touch.
  4. Drain and wipe off excess coating. Slice thinly and accompany with Mustard-Dill Sauce: Whisk together 1/4 cup Dijon mustard, 1/4 cup vegetable oil, 1/4 cup finely chopped dill, 3 tablespoons sugar, and 2 tablespoons cider vinegar.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 1 Review
POST A COMMENT |1 Comment

COMMENT

  • it was good, although after 2 days it still hadn't firmed up much so i packed it overnight in kosher salt, which did the trick. (i would have preferred to let the original cure work for longer, but had to make sure it would be done in time). guests seemed to prefer the "cured salmon" recipe from this site a bit more, although both cures produced excellent fish in my opinion.