Cured Salmon Gravlax
Ingredients
The cure
-
¼
cup
sugar
-
¼
cup
brown sugar
-
¼
cup
salt
-
2
tablespoons
freshly ground black pepper
The salmon
-
2-2½
pounds
salmon
-
1
bunch
fresh dill
Instructions
- Mix sugars, salt, and pepper in a bowl until combined.
- Wash and pat dry the salmon, placing it skin side down on a flat surface.
- Sprinkle the sugar-salt mixture generously on the salmon flesh.
- Top with chopped dill, wrap in plastic, and place on a tray with heavy objects on top.
- Refrigerate for about 24 hours.
- Remove salmon, wash off the dill and salt mix, pat dry, and refrigerate again for another 24 hours to air dry.
- Slice the salmon thinly into ¼ inch slices, discard the skin, and serve.
Nutrition Facts (estimated)
Servings
10
Calories
204
Total fat
7g
Total carbohydrates
11g
Total protein
23g
Sodium
81mg
Cholesterol
62mg
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