Whenever salmon is on sale somewhere, I buy an extra pound for gravlax. This salt-cured salmon is easy to make and tastes like a cross between smoked salmon and sashimi. It's delicious with cream cheese on toasted rye bread (above), but I've also been known to eat it with rice and soy sauce, faux sushi-style.I consult these two recipes when making gravlax, but my prep only calls for salt and sugar. I rarely bother with alcohol, citrus flavorings, dill, etc.
For 1 pound of salmon fillets, I use 2 tbs. kosher salt and 2 tbs. sugar. Cover the salmon completely with the salt and sugar, wrap it in saran wrap, and place the fish in a dish or a pan. Use something heavy to weigh down the salmon on all sides (I use canned goods), and keep it in the fridge for 48 hours, turning the fillets over every 12 hours. UPDATE: Gravlax tastes even better after being cured for three or four days.
Before serving, rinse the cured fish to wash off the extra salt and liquid, pat it dry with paper towels, and slice thinly.
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9 comments:
this is on my list of things I really want to make, but it looks like too much work! I always cheat and get mine from the Russian deli next door :)
I absolutely love your blog. I've been reading it kind of regularly. I was just thinking about lox today, didn't buy any at Whole Foods out of indecision/expense, and here is this simple remedy. So, I will try your method!
Shushka--Gravlax is super-easy to make! All you do is sprinkle sugar and salt on a salmon fillet, and keep it in the fridge for two days. (I used to get nervous about making gravlax because it involved semi-raw fish and I was afraid of food poisoning, but as long as you follow the fish/salt/sugar proportions in the recipes I link to, you'll be fine.)
Megan-Thanks! Making your own gravlax is probably a lot cheaper than buying it.
My MIL always makes this for parties (because it's so in demand!). She only uses salt (no sugar). Maybe I will surprise her with this version instead! Making our own has spoiled me and I can't eat lox anymore without thinking of the deliciousness that is gravlax.
Irene--I like lox, but gravlax is cheaper if you make it yourself.
By the way, I wanted to let you know that I'm having viewing your blog--it stops loading after the third stuffed cabbage pic. I want that stuffed cabbage recipe!
It should be all fixed now, thanks for letting me know! I guess internet explorer didn't like my golubtsi recipe the first time around. :)
Adorable picture with Ded Moroz!!!
Thanks for the encouragement. I have occasionally made gravlax in the past, but here in Michigan I can't really get good quality salmon. Do you think it works if you use pre-frozen fish (like from Trader Joe's)? Hmm.
I can tell this is going to be a dangerous blog for me; I've already bookmarked four recipes.
Littlebirdhouse--Thanks for stopping by--let me know how those recipes turn out. I bought my salmon at Sam's Club. I know it's not top quality fish, but it tasted fine for my purposes. I can't shell out for the really good stuff right now. I'd try fish from Trader Joe's.
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