1 pound fresh salmon, preferably wild-caught
Kosher salt (I use about 1/2 cup – enough to cover the salmon)
1/2 cup chopped fresh dill
Finely grated zest of 1 lemon
Cracked peppercorns (I like to use a mix of black, white, and pink)
Pat dry your salmon with paper towels and set aside. In a medium bowl, stir together the salt, dill, zest, and peppercorns. Place the salmon over a large piece of plastic wrap and generously cover it with the curing mixture; use less curing mixture where salmon is thinner and more where it’s thicker. Wrap the fish in the piece of plastic wrap it is sitting on. And wrap it in another piece of plastic, or better yet transfer to a plastic bag. Refrigerate for 2 days. Before slicing and eating, thoroughly brush the salmon free of the curing mix (sometimes I give it a very quick rinse and pat it dry). Slice thinly and serve.
Cured salmon keeps about 1 week.
gravlax originally published on sassyradish.com
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