Barneys King Salmon Gravlax Recipes

GRAVLAX

Gravlax image

Categories Sauce Side Salmon Fall Spring

Yield makes 16 or more servings

Number Of Ingredients 8

Ingredients

1 cup salt
2 cups sugar
1 bunch of dill, stems and all, chopped
2 bay leaves, crumbled
1/2 cup minced shallot
1 teaspoon cracked black pepper
Grated zest of 2 lemons
One 2- to 3-pound salmon fillet, pin bones removed with tweezers or pliers

Steps:

Mix together all the ingredients except the salmon. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it on).
Wrap the fish well in plastic. Refrigerate for at least 24 hours and preferably 36.
Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain, with lemon wedges, or with Mustard Dill Sauce (page 608), thinned with a little sour cream.

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