Cured Salmon Gravlax

Cured Salmon Gravlax - fresh salmon cured in salt-sugar-dill mixture and cured in the fridge for that silky, firm and flavorful fish. A luxury food at half the cost of any store-bought that would surely impress your family and guests!

Course Appetizer, Side Dish

Cuisine Fusion

Prep Time 20

Fridge Time 2

Total Time 2 20

Servings people

Calories 204kcal

Author Imma

Ingredients

¼ cup sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
2-2 ½ pound salmon
1 bunch of fresh dill

Instructions

Combine sugars, salt, and pepper in a medium bowl and mixed until they are evenly combined.
Wash and pat dry salmon and lay it flat skin side down on a flat surface. Generously sprinkle with sugar-salt mixture on the top of the fish (the flesh) then top with the chopped dill.
Wrap with a transparent plastic paper and place flat on a tray. Use heavy objects such as heavy pot, cans or cast iron to place on the salmon.
Place in the refrigerator for about 24 hours.
Take out the salmon. There will be some liquid in the tray so do not be alarmed. Wash off dill and salt mix, pat dry .
Lay flat on a tray and place in the refrigerator again for another 24 hours to air dry.
Take it out, use a sharp knife cut thinly into ¼ inch slices, discard skin and serve.

Notes

Salmon can stay cured for about 3 to 5 days if stored in an airtight container and kept in the refrigerator. For further preservation place in the freezer.
The curing process dehydrates the fish, removing the liquid and killing any bacteria that may cause spoilage.
For the most delicious end result, make sure to buy the very best quality pink, fatty piece of salmon you can find.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition