Gravlax
My best buddy/brudda in law recently did an awesome guest post on my site, and now it’s my boyfriends turn :)! I talk about him in many of my posts already, so you know he comes from a family of seriously talented and incredible cooks. Its moments like this he really surprises me when he does something incredible like this recipe. So, here is Albert’s first post!
Growing up the Jew that I am, I have always LOVED salmon. It took me a bit longer to come around on other fish, and by a bit longer, I mean I was probably 14 years old when I declared everything that came out of the ocean to be glorious. But it all started with salmon. Perhaps it was the distinct fatty flavor that I loved, perhaps it just made other fish seem boring, or most likely it was all the lox and bagels that I have put down at an obscene rate since I was a wee Albert.
When I was about 11 or 12, my mom decided she was going to start making her own version of “lox”, only hers wasn’t smoked. She learned how to cure her own salmon, which she called gravlax, a name I thought she had made up until I was old enough to start seeing it on menus. The difference in flavor between freshly cured salmon, and store bought lox is so enormous that even my young, underdeveloped palate was able to appreciate.
Fast forward to now. My mom has become a professional caterer and choclatier at Mostly Chocolate & Catering, and the gravlax is still a regular item. I decided it was time for me try and see if I could do it for myself. I was astonished at how incredibly easy it was, and it could not have come out more perfectly!
Just the colors alone on this salmon…. holy moly. Be sure you have a really good salmon knife when you are ready to cut! We like to use this one.
Ingredients
- 3½ to 4 pounds of salmon fillet (middle cut), skin on
- 4 tablespoons kosher salt
- 5 tablespoons sugar
- 3 tablespoons black peppercorns
- 3 to 4 bunches of fresh dill
Instructions
- Cut the salmon fillet into 2 equal sized parts. Crack the peppercorns, do not grind them (I used a mortar and pestle). Mix the pepper with the salt and sugar. Cover both sides of the salmon with the mixture, and lay the full bunches of dill on one side. Place the other half of the salmon on top of the half with dill. Place in a glass baking dish, and cover with saran wrap. Refrigerate for 48 to 72 hours, with a weight (a brick, or a couple cans) on top of the fish. Flip the fish every 12 hours. *Make sure not to pour out the liquid that accumulates in the dish, this is helping the fish cure.
- Remove the dill and brush seasoning off with hand. If need be, wet hand a little to get the excess off (do not let water hit the surface directly - I use a wet paper towel and GENTLY rub the excess off). Place both halves of the salmon skin side down on paper towels, then place on a tray and refrigerate for 48 hours. Make sure the salmon is not covered, it needs to dry.
- To serve slice as thin as possible, a salmon knife is ideal for this. A good rule of thumb is to be able to see the knife through the slice, as you are slicing.
- Side note - The freshness of the fish makes all the difference. Make sure to get the salmon as fresh as possible, doesn't have to be sushi grade, but if you want to spring for it, it will be that much better.
Here is your chef Albert :)!
Hey, that Albert guy has an amazing recipe! I WANT THIS! Is it kosher???
I will definitely be trying this recipe. Also, great pictures!
Great job, Albert! Also, these photos are fantastic! I am going to try this one for sure. It looks delectable 🙂
Appetizing photos, never knew this was how gravlax was made. Yum!
never heard it called that name but looks good and easy to make!
What a delicious combination of flavors and ingredients. Love the photos too.
Wow that looks good. I am a huge fan of salmon and I eat it in any way shape or form. I have to try your recipe! :p
I really want to like salmon but I haven’t been a huge fan. I am however willing to try new recipes to make me like it. This looks beautiful and worthy of a try!
Gorgeous photos! I love that your bf is in the kitchen and cooking up some amazing meals!
Thank you!! Haha yes, he comes from a family of cooks so he loves it – probably why we get along so well :)!
I love salmon and this looks fantastic! Lucky that your boyfriend likes to cook meals like this. Yum!
Looks amazing, definite restaurant-quality!