Gravlax Salt And Sugar Cured Salmon Recipes

GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)

Steps:

• Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
• Mix the sugar, salt and pepper in a bowl.
• Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
• Cover with 1/3 of dill.
• Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
• Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
• Remove from plastic wrap and discard accumulated juices.
• Rewrap and refrigerate another 24- 48 hours.
• Scrape off the marinade and slice paper thin.
• Serve with Mustard Dill Sauce (Recipe #68168).

TEQUILA CURED SALMON GRAVLAX

Steps:

• Put the peppercorns in a spice mill and crush to a coarse grind. In a bowl combine the pepper, sugar and salt and blend well together.
• Place the bunches of cilantro, dill, and scallions together in the bowl of a food processor and process until finely chopped.
• Rinse some cheese cloth under cold running water. Unfold the cheese cloth and lay a large piece out on your work surface. The cloth will have to be large enough to wrap completely around the salmon several times.
• Choose the freshest salmon possible for this dish as this is a cured but not cooked dish and fresh really counts. Cut the fish fillet into two equal pieces and lay it, skin side down, in the center of the cheesecloth. Spread the sugar, salt, and pepper mixture evenly over the salmon flesh. Spread the chopped herbs in the same manner and then sprinkle the tequila over the herbs. The flesh of the salmon should be totally coated in this curing seasoning.
• Once all the tequila has been absorbed, sandwich the two fillets together, fleshtoflesh and skinsidesout. Position the fillet "sandwich" in the center of the cloth and wrap as you would a gift, pulling the cloth as tightly as possible around the fillets. Lay the package on a cake cooling rack set over a cookie sheet. The rack allows air to circulate for more efficient drying, while the cookie sheet will catch the liquid extracted during the threeday curing period. Put the weight in a second, smaller cake pan and place it on top of the fish. The weight must be properly and
• evenly distributed so as to press out the unwanted water.
• Place the entire curing setup in the bottom, the coldest area, of your refrigerator and begin the 3 day curing process. Remove the weight and flip the fish package over every 24 hours, replacing the weight each time. Drain off and discard any liquid that collects in the pan when you do this. At the end of the 72 hours the fish must be cleaned. Remove the cheesecloth and discard it. Drain any accumulated liquid, scrape off all of the used herbs and salt and pepper. Rinse the fish under cold running water and pat the fish totally dry.
• The salmon is now fully cured and as entirely edible as smoked salmon but must be kept refrigerated.
• To serve, finely chop one cup of fresh cilantro and cover the flesh side of the fish. Using a very sharp knife, slice the salmon as thinly as possible, at a 45 degree angle. Your first slices may look a bit rough, but be patient. With a little practice you'll soon be turning out elegant greenedged red ribbons of gravlax.
• Mix the mustard and confectioner's sugar and serve with pumpernickel and wedges of lime.
• Weight for weighing down the salmon as it cures, such as unopened plastic bags of dried beans, or gallon jugs of cooking oil .

GRAVLAX SALT-- AND SUGAR--CURED SALMON

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 fish with the salt mixture, coat it completely.
• Wrap the fish well in plastic wrap.
• Refrigerate for at least 24 hour, preferably 36.
• Unwrap the salmon and rinse off the cure. Dry then slice on the bias.

GRAVLAX, SALT-CURED SALMON

Steps:

• It's best to buy two sides of the same salmon, or at least two opposites sides that are fairly close in size.
• The above ingredients are for 1lb of salmon, so adjust (presumably) upwards as required.
• Defrost salmon and pat dry with paper towels.
• Remove any bones you detect with clean pliers.
• Lay flat on a baking sheet covered with plastic wrap, skin side down, so that you can easily flip one side onto the other, back the way they would be if it were a whole fish.
• Take the salt, sugar and pepper and mix thoroughly in a bowl.
• Evenly apply the salt/sugar/pepper mix onto the salmon flesh, being careful to cover every part, with a little less for the thin ends, and more on the thicker parts.
• Sprinkle the dill over the salted fish.
• Flip one side over onto the other making a sandwich.
• Place one end of a long strip of muslin underneath the fish.
• Roll the fish over toward you, and tug a little on the muslin to tighten. Repeat until out of muslin.
• You don't need to tug very hard, each time you do it the pressure increases more and more.
• Place the fish on the baking sheet to catch drips and place in the fridge.
• Turn once or twice per day for three days.
• Unwrap, and rinse off the cure mix and dill quick as you can so the salmon doesn't soak too much. Carefully pat dry with paper towels. This will keep for a week or freeze for 3 months.
• With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin.
• With practice you can become pretty good at this.