BROWN-SUGAR GRAVLAX
Making your own cured salmon is easier than you think-and so impressive at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 pounds
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. In a small bowl, combine lemon juice, oil, brandy, and whiskey; stir.
- Lay salmon, skin-sides down, on a clean, dry surface. Brush liquid mixture generously over fish. Pack dry cure evenly over fillets; wrap tightly with two layers of plastic wrap.
- Place one piece of fish, skin-side down, in a pan large enough to accommodate the fish. Place the other piece of fish, skin-side up, on top of the first. Place a cutting board on top of the fish, and weigh down board with soup cans or bricks. Chill 24 hours.
- Remove weights, unwrap fish, and drain liquid. Wrap fish again tightly in two fresh layers of plastic, reversing position of top and bottom pieces. Place weights on top; return to refrigerator. Chill 24 hours more.
- Repeat step 4.
- Unwrap the salmon, and scrape off the dry cure. Slice the salmon on the bias as thinly as possible, and serve. The gravlax can be stored, wrapped in plastic, in the refrigerator up to 3 days.
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Gf ko Boifrand
[email protected]I love this gravlax! It's so flavorful and easy to make.
Hillary Whyne
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Mohammed Mame
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover salmon.
Honest
[email protected]This gravlax is delicious! I served it with a mustard dill sauce and it was a perfect combination.
Gioruto Gomez
[email protected]I followed the recipe exactly and the gravlax turned out perfectly. It was a hit at my party!
Kelebogile Ayanda
[email protected]This is the best gravlax I've ever had. I will definitely be making it again.
Valon Sylaj
[email protected]I'm not a huge fan of fish, but I loved this gravlax. It's so flavorful and moist.
Cubnn Kaden
[email protected]This gravlax is so good, I could eat it every day!
Emanuel Senfuka
[email protected]I've tried many gravlax recipes and this one is my favorite. It's easy to make and always turns out perfect.
Dawood Raja
[email protected]This is a great recipe for gravlax. The brown sugar gives it a nice sweetness that pairs well with the saltiness of the salmon.
Rabeet Younus
[email protected]I made this for a special occasion and it was a huge success. Everyone loved it!
Nomvula Mahlangu
[email protected]The gravlax was delicious! I used a whole salmon fillet and it was plenty for a party of 10. I served it with blinis, cream cheese, and capers.
Island girl
[email protected]This was my first time making gravlax and it turned out amazing! The instructions were easy to follow and the gravlax was cured perfectly. I will definitely be making this again.
Muntachir Jahid
[email protected]I've made gravlax before, but this recipe is by far the best. The brown sugar adds a wonderful flavor and the gravlax is so moist and tender. I highly recommend this recipe!
Isioma Gorathy chinyere
[email protected]The gravlax was easy to make and turned out great. The only thing I would change is to use less salt next time. Otherwise, it was perfect.
manisha magar
[email protected]I followed the recipe exactly and it turned out perfectly. The gravlax was moist and flavorful, and the brown sugar crust was crispy and delicious. I served it with a mustard dill sauce and it was a huge hit with my guests.
Gulsher Ali
[email protected]This is one of the most delicious gravlax recipes I've ever tried. The brown sugar gives it a lovely sweetness that perfectly complements the saltiness of the salmon. I will definitely be making this again!