Salmon gravlax, doesn’t get much better than that for a Sunday brunch. You can eat it up next to fresh sliced vegetables, or put it on a slice of bagel smeared with cream cheese. And really if you ever been to a good new york bagel shop or deli, you know that there are really not that many breakfast choices on the menu that can beat that. I can still remember those Sunday mornings, when I spent time in New York, the smell in the delis and bagel shop, and of course the gravlax. I think that more than anything, it reminded me of my grandma, she makes a killer homemade cured salmon gravlax.Now if you don’t live next to a Zabar’s, Dean & DeLuca or not invited to my grandma for brunch, where are you to get you cured salmon gravlax on a Sunday morning? Well, I guess you’re just going to have to make it at home. Wait don’t run to the other side of the room yet, unlike what most people think, making cured salmon gravlax at home is real easy and simple. Don’t believe me just saying so, try this at home!The only thing is, it takes time to cure the salmon, so you have to make it two to three days ahead of serving it. Now, and this is very important, even though you can make this delicious salmon from frozen fish, I highly recommend you use fresh salmon fillet, it makes a huge difference. Hope you’re going to enjoy your gravlax, with close friends or family next weekend’s brunch.
Cured Salmon Gravlax
- 2.2 lbs/1 kg fresh salmon fillet pin boned, skin
- 1 tsp sugar
- 3 tbsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup chopped fresh dill
In a small bowl mix together sugar, salt, and pepper.
Place plastic wrap on the bottom of a dip dish, place the salmon fillet in the dish skin side down.
Sprinkle sugar, salt, and pepper mix evenly over the salmon. Cover salmon with chopped dill.
Wrap salmon tightly with plastic wrap. Place a heavy dish (I used a skillet) on top of wrapped salmon, and place the dish in the fridge.
Refrigerate for 48 hours.
Scrape dill and spices off salmon (some spice mixture will remain). Using a knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from the top of fillet toward the skin.