Gravlax Salt-- and Sugar--Cured Salmon |
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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 16 |
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This salmon is delicious! Easy to prepare. Serve this plain with lemon wedges or with a Mustard Dill Sauce. Cooking time is the time to cure the salmon. This is from Mark Bittman. Ingredients:
1 cup salt |
2 cups sugar |
1 bunch dill, stems and all, chopped |
2 bay leaves, crumbled |
1/2 cup minced shallot |
1 teaspoon cracked black pepper |
2 lemons, zest of |
2 -3 lbs salmon fillets, pin bones removed |
Directions:
1. Mix together all the ingredients except the salmon.
2. Place the salmon skin side down on a large sheet of plastic wrap.
3. Cover the flesh side of the fish with the salt mixture, coat it completely.
4. Wrap the fish well in plastic wrap.
5. Refrigerate for at least 24 hour, preferably 36.
6. Unwrap the salmon and rinse off the cure. Dry then slice on the bias.
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