Making Salmon Gravlax with Fresh Alaskan Salmon
What is gravlax?
Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or spruce twigs placed on top. It may occasionally be cold-smoked afterwards. Gravlax means that the salmon has been cured with a mix of salt and sugar, while lox is salmon cured in salt. Lox tastes predominantly salty, while gravlax has a mild fish taste similar to sashimi. There is no smoking involved, so if you’re like me and you don’t like smoked salmon, then gravlax is for you!
Smoked salmon and gravlax are quite similar in flavor and texture, both having a moist, silky texture that is “raw-like,” rather than hard like jerky or cooked. The big difference is that smoked salmon is made by smoking raw salmon at a low temperature, infusing it with a smoky flavor, which gravlax does not have.
Ingredients
1/2 cup (125 ml) coarse salt
1/2 cup (125 ml) sugar
2 fillets salmon with the skin, about 1 3/4 lbs (800 g) each
1 large bunch fresh dill
Dill sprigs, for garnish
Pepper
Preparation
Combine Salt and Sugar: In a bowl, mix together equal parts salt and sugar. This mixture should be about 50% of the weight of the salmon.
Coat the Salmon: Spread half of the salt mixture on the flesh side of one fillet. Cover with dill. Sprinkle with the remaining salt mixture and top with the second salmon fillet, flesh side down.
Wrap and Weight: Wrap the salmon fillets in several layers of heavy-duty aluminum foil and place on a baking sheet. Cover with a second baking sheet and top with a brick or a heavy book to create a weight.
Refrigerate: Refrigerate for 36 to 48 hours, turning the salmon every 12 hours and discarding dripping juices as needed.
Rinse and Dry: Unwrap the salmon fillets and discard the dill. Thoroughly rinse the fish under cold running water. Pat the flesh dry with paper towels.
Slice: With a sharp knife, thinly slice the salmon fillets starting with the thickest part of the fillet.
Sauce
Mix fresh dill with fresh cream or sour cream. Spread the cream on pumpernickel bread and sprinkle with fresh dill and sea salt.
This gravlax, made with salmon our friend brought us from Alaska, is a delightful way to enjoy the freshness and flavor of the fish. It’s perfect for sharing with friends and family, showcasing the bounty of our travels.