I love salmon. It is easily my favorite fish. I particularly like smoked salmon, however having no access to a smoker or even a BBQ seeing as I don’t have a backyard, making my own is hard. Sure, I can transform my wok into a smoker, but our smoke detector is hardwired so there are no batteries to remove. I could also purchase smoked salmon from the supermarket, but it is expensive.
I’ve been wanting to try my hand at making the Scandanavian dish gravlax. The only thing stopping me was my worrying about potential parasites. I heard you had to freeze the salmon before hand. Then someone told me our freezers at home do not get cold enough to kill the parasites if there are any.
I then decided to bite the bullet and do it anyway. The key is to get super fresh sushi grade salmon. There is still a risk, but it is apparently minimal. I’ve had some and so far I am still alive, so I think I was worrying for nothing.
Gravlax has some interesting flavors and texture. The combination of salt, sugar, pepper, dill and fennel, makes this an addictive treat. The texture in itself is no different than cold smoked salmon or lox. Cutting it paper thin was bit problematic for me. This is how I realised my knives are in sore need of sharpening or better yet, I should invest in some good knives.
I had the gravlax as is on toast. You can always add some cream cheese or a mustard dill sauce, but I wanted to taste the fish without all the fireworks and it was really good.
Gravlax
1 whole side of fresh salmon, cut into 2 pieces
Fresh dill
1/2 cup kosher salt
1/2 cup sugar
2 1/2 tbsp black pepper
1 1/2 tbsp crushed fennel seeds
Method:
- Place one piece of the salmon, skin side down, flat in a glass or ceramic dish. Cover the fish with a big bunch of fresh dill.
- In a bowl, mix together kosher salt, sugar, black pepper and crushed fennel seeds. Sprinkle mixture over fish.
- Place the other piece of fish flesh side on top and cover the dish tightly in plastic wrap. Weigh the top of the fish down with soup cans and place in the fridge. (I went with a foil covered brick)
- Turn the fish every 12 hours for 3 days. Use the accumulated liquid to baste the fish each time you turn it.
- After 3 days, drain the liquid and wipe off the dill and spices. Wrap the gravlax tightly until you are ready to slice it. Remember to slice it thinly.
Oh, we would make a batch of gravlox every other week at the Columns Hotel, it was a special app on the rotating menu. Love this stuff!
CCR =:~)
Well, I enjoyed your post, although unlike you, I would have to say that salmon is my SECOND favorite fish.. My FIRST favorite fish is good ole catfish raised in the United States of America.
But, despite that, I also enjoy Gravlax, although I have never been able to make it that tasted as good as that which my wife (Doctor E.) and I enjoy when visiting our favorite restaurants in Sweden.
WOW! …… No back yard? How are you celebrating our American Independence Day without a back yard?
My first time to your blog – this looks amazing. We love cooking salmon – 3 days, huh?! Bet it turned out great!
MmMmM Another great way to enjoy salmon! That looks delicious!
@ all – thanks
@ DocChuck – I’ve only had catfish a couple of times and I am not even sure it was real catfish. Feel free to point me in the direction of a good catfish recipe and I will definitely give it a try. Thanks for dropping by!
Your gravlax toast looks so yummy. I must remember to make some soon, too. If you don’t want to wait three days for the salmon to be ready, you can do as my family does. We slice the salmon very finely and place the slices in a bowl. On top of each layer of salmon you sprinkle the sugar-salt mix and (fresh) dill. Weight the salmon down with a small plate or two, wrap in plastic and keep in the fridge for 24h. And then you enjoy!
@ Maija – What a great idea to slice the fish before the curing. Definitely something I’ll try considering how impatient i am. Thanks!
It does look great. I would think you’d want to drain the moisture instead of re basting the fish, as the dry rub is suppose to draw the water out.
just wondering????how long will the gravlax last after you cure it????
MMMMMmmmm, can’t wait.