Gravlax, A Recipe for Quick Cured Salmon Gravlax, A Recipe for Quick Cured Salmon Gravlax is a quick-cured salmon dish of Nordic origin that’s a breeze to make. The salmon is cured in mixture of salt and sugar. The salt draws out the moisture, preserving the salmon, while the sugar adds flavour. It makes a delicious appetizer, served with cream cheese, red onion, and crackers, as well as an excellent breakfast or brunch addition when served with fresh bagels and cream cheese. It’s also often served with capers and fresh dill, both of which we highly recommend. Categories: Savoury Dishes & Salads Breakfast Lunch Dark Brown Sugar Yields 8 individual servings, 16 appetizer servings Prep Time 20 minutes Cook Time 24 - 48 hours Ingredients What you need: 1 lb skinless salmon 1/2 cup (110 g) Redpath Dark Brown Sugar 1/2 cup (135 g) sea salt 1 tsp (3 g) fennel seeds 1 tsp (5 g) ground black pepper 1/2 tsp (2.5 g) ground coriander zest of 1 navel orange zest of 1 lime Dark Brown Sugar Instructions How to prepare: 1. If you're not able to find skinless salmon, you can ask your fish monger to remove for you, or you can remove it yourself. To remove the skin, place the salmon on a cutting board, skin side down, and using your sharpest knife, slice into the salmon right next to the skin so that you can feel the skin under your blade. In long, clean strokes, carefully slice through the salmon, holding onto the skin with your free hand to keep it taut as you do so. Discard the skin. 2. Whisk together the sugar, sea salt, fennel seeds, pepper, coriander, and zests. 3. Lay a large piece of plastic wrap down on a clean surface, then pour half the sugar mixture over top. Place the salmon on top, then cover it with the remaining sugar mixture. Once entirely coated, wrap the salmon tightly in the plastic wrap. 4. Transfer the wrapped salmon to a shallow dish, then place a few heavy objects on top (such as a cutting board and cans). Place in the fridge and let sit for 24 - 48 hours. 5. Once the salmon has cured, drain the excess liquid, then unwrap the salmon from the plastic and rinse under cold water until clean. Pat dry with a clean towel. Slice off any remaining dark skin, then cut into thin slices. Serve immediately or keep in the fridge, well wrapped, for 2 - 3 days, or in the freezer in a sealed bag for up to two months. CHEF'S TIPS Feel free to adjust the flavour by switching up the spices, like using cumin seeds instead of fennel. Use fresh dill as well as spices in the curing mixture, pressing the fresh herbs directly on top of the sugar & salt coated salmon before wrapping it up. Be sure to thoroughly wash and clean your cutting board after use to ensure food safety.
