This week I was given a large , gorgeous filet of fresh , sushi - tier salmon . I knew precisely what I need to make with a portion : Salmon River gravlax .
I had n’t made any gravlax since I was in Hawaii , near five year ago , for a Master Preserver Certification course . I encounter a ally in that socio-economic class , and she would move to Alaska annually to figure out at a sportfishing society in a rural Alaskan town . She was genial enough to share some of herwild take in Alaskan fishwith the class so that we could practice our “ curing ” skills , which was part of the charcuterie chapter we were learning about at the time .
Gravlax is a method acting of temporarily preserving the fish without cook or freezing it . Gravlax is commonly cured with sugar , salt and dill ( with other seasonings , if you ’d like ) .
I made a small fillet because I ’m the only one that eat gravlax in my household . It can , however , be frozen after heal if you want to save some for a belated particular date .
Ingredients
Read more : Could aquaculture be right for your farm property ?
Directions
desegregate together the cure factor .
Layout a large piece of moldable wrapping over a nonreactive dish and pour one-half of the bring around mixture . Spread it out to the size of your filet .
consist the salmon filet peel - side - down on the salt concoction . rain buckets the sleep of the curing mixture over the filet , so that it ’s completely deal with the bring around mix .
Tightly wrap the fish filet in the plastic wrapper and leave it in the nonreactive dish to catch the liquid that will leak out . Place another nonreactive stunner over the fillet to do as a weight . I add some impenetrable condiment to this dishful to weigh down the filet even more .
Refrigerate .
After 24 hours in the fridge , take the filet out and plunge out the liquid . riffle the fish filet over , summate weight , and refrigerate for another 12 - 24 hours .
Once finished bring around , unwrap the fish filet , rinse off the salt , and pat it dry with a paper towel . Thinly slice to serve .
stash away your salmon gravlax in the icebox for up to 5 day or freeze .
To enjoy , lightly slice up the gravlax to exhaust as - is , or apply as a topping over a soft high mallow with a cracker . Top gravlax over a emollient high mallow beigel with capers and sliced red onion , or turn it into a free fall !
Notes
it’s advised to immobilise fish for a lower limit of seven sidereal day before consuming if you ca n’t get sushi / sashimi grade salmon , or if you ’d like to take extra precautious against parasites . The freezing process will kill parasite .
Or you may cure it first and then freeze down it for seven days before thaw and enjoying .
regard adding disastrous pepper , red pepper flakes , thinly slice Allium cepa or stinker ( or lemon piquantness ) , or any other seasonings of option to the bring around mix for alternating flavor result .
