MARK BITTMAN'S GRAVLAX
Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, condiments, project, appetizer
Time P1DT15m
Yield At least 12 appetizer servings
Number Of Ingredients 7
Steps:
- Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
- Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
- Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 23 grams
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8F BrotherZ
[email protected]This recipe is a game-changer! I'll never buy store-bought gravlax again.
Malik zaid
[email protected]I can't wait to try this recipe. It looks so delicious!
Genevieve makuochukwu
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover salmon.
Esther lerato
[email protected]This recipe is a must-try for any gravlax lover!
Lisa Waters
[email protected]Overall, I thought this was a great recipe. The gravlax was delicious and I would definitely make it again.
Scrappy Blue
[email protected]I wish the recipe had included instructions for slicing the gravlax.
Z I H A D
[email protected]The gravlax was a little too salty for my taste, but otherwise it was delicious.
THE ACCOUNTANT
[email protected]I've never made gravlax before, but this recipe made it seem like a breeze.
Kiya Kiya
[email protected]This is my favorite gravlax recipe. It's so easy to make and always turns out perfect.
Eliaz Rodriguez
[email protected]I love how versatile this recipe is. You can use it to make gravlax with different types of fish, herbs, and spices.
Sk Rasel Boss
[email protected]This gravlax recipe is a great way to impress your guests. It's easy to make and always a crowd-pleaser.
Thandeka Mncube
[email protected]I was really impressed with how well this recipe turned out. The gravlax was so flavorful and moist.
Rice
[email protected]I've made this recipe several times, and it's always a hit at parties. People love the way it looks and tastes.
Panga Queen
[email protected]This is the best gravlax I've ever had! The dill and juniper berries really give it a unique flavor.
Mary Roberson
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of fish, but I'm so glad I did! The gravlax was delicious!
Pawan Phuyal
[email protected]The gravlax turned out perfectly! It was the perfect balance of salty, sweet, and savory.
Majirani Official
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Md Mrc
[email protected]This gravlax recipe is a keeper! The flavors are fantastic, and the fish is so moist and tender. I've made it several times now, and it's always a hit with my guests.