If you caught Chef Elana‘s hummus recipe or Chef Andrea’s pulled pork, then you know that right now at Plated, we’re digging into some of our favorite labor-of-love cooking adventures. The next installment: brunch all star, perfect bagel topper, gravlax. Taylor, Plated Recipe Developer, pulled together this incredibly simple recipe—all you have to do prepare your salmon filet with a few ingredients, then stick in the fridge for a solid day or two. Where else do you have to be on a chilly weekend morning?
1 whole fillet wild salmon, 1.5-2 lbs
1 oz Lemon juice or aquavit
3 oz kosher salt
2.5 oz granulated sugar
2 teaspoons cracked black pepper
2 bunches fresh dill
2 pieces parchment paper
olive oil, kosher salt, black pepper
Line a rimmed baking sheet or roasting pan with parchment paper. Place the salmon, skin side down, on top of the parchment. Combine the salt, sugar and cracked pepper in a medium bowl.
Brush salmon evenly with lemon juice or aquavit. Sprinkle the mixture over the salmon, covering completely. Place more curing mixture over the thicker parts of the fish, and less towards the tail end. Scatter dill evenly over fish.
Place a second piece of parchment atop fish, and a tray atop the second piece of parchment. To weigh the fish down, and encourage the release of liquid, place two large cans atop second baking sheet.
Transfer salmon to refrigerator and allow to cure 40–48 hours, carefully pouring off liquid from pan one time each day.
Remove parchment paper, baking sheet, and weights from salmon. Scrape off curing mixture and dill from salmon, rinse salmon, and pat dry.
To serve, thinly slice salmon. Gravlax can be kept in refrigeration for up to 5 days.
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