How To Cure Salmon Into Gravlax

by brys on November 29, 2011 · 2 comments

Scandinavian-style cured salmon, or gravlax, is easy to prepare at home in a day. adidas ultra boost The basic formula for gravlax looks something like this:

gravlax = raw salmon filet + sugar (white, light brown) + salt (sea, kosher) + fresh chopped herbs (dill, parsley) + ground spices (coriander, white pepper) + citrus zest (lemon, lime.

Salt and sugar season and draw out the liquid in the fish’s flesh, while citrus zest, herbs and spices add flavor. buy mu legend zen The amounts of each aren’t critical, but count on equal parts sugar, salt and fresh chopped herbs, and a couple of tablespoons each of spices and zest. mu legend power leveling Experimentation is key.

Layer each side of the filet with the zest, herbs, spices and sugar.

Press the salmon with whatever you have on hand at room temperature for about 6 hours, and refrigerate for 24 hours.

Then just rinse, pat dry, and slice.

Like so many things in the kitchen, curing your own salmon is surprisingly easy.

{ 2 comments… read them below or add one }

RH April 20, 2010 at 1:20 pm

Once cured, how long will this last in the fridge?

CJ McD April 23, 2010 at 10:09 am

I love gravlax. Love it. Home made tastes so fresh.

Happy spring brys.

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