Gravlax, salmon cured in sugar and salt until it is silky smooth, is expensive to buy, but easy to make. Once the fish is filleted, it takes about 10 minutes to put the gravlax together. Two or three days later, you'll have perfectly cured fish.
I make gravlax from sea-caught wild Alaska salmon, the best tasting salmon I’ve ever had. Its great taste reflects the salmon’s varied diet and the clean environment in which it grows to maturity.
Wild Alaska salmon is on the Top 10 list of “Eco-best” fish to eat because it comes from healthy, well-managed fish populations and is caught with low-impact fishing gear. In contrast, farmed salmon is on the Top 10 list of “Eco-worst” fish due to the impact of salmon farms on the environment and the elevated levels of PCBs in the fish.
We live within driving distance of the sea waters where wild Alaska salmon congregate. By the end of summer, our freezer contains a year’s supply of fish caught by my husband and his friends. I’ve previously described how we freeze salmon and how best to thaw it.
Gravlax
Makes two sides of gravlax
This recipe makes enough curing mix for two 2 – 3 pound sides of filleted salmon. You can easily make the recipe with a 1 – 2 pound salmon fillet: cut the curing mix in half and the curing time to 24 to 36 hours. Once cured, gravlax should be stored in the refrigerator or freezer. I crack the peppercorns in a mortar and pestle, but you can also do it by whacking the peppercorns with a meat mallet.
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I make gravlax from sea-caught wild Alaska salmon, the best tasting salmon I’ve ever had. Its great taste reflects the salmon’s varied diet and the clean environment in which it grows to maturity.
Wild Alaska salmon is on the Top 10 list of “Eco-best” fish to eat because it comes from healthy, well-managed fish populations and is caught with low-impact fishing gear. In contrast, farmed salmon is on the Top 10 list of “Eco-worst” fish due to the impact of salmon farms on the environment and the elevated levels of PCBs in the fish.
We live within driving distance of the sea waters where wild Alaska salmon congregate. By the end of summer, our freezer contains a year’s supply of fish caught by my husband and his friends. I’ve previously described how we freeze salmon and how best to thaw it.
GravlaxMakes two sides of gravlax
This recipe makes enough curing mix for two 2 – 3 pound sides of filleted salmon. You can easily make the recipe with a 1 – 2 pound salmon fillet: cut the curing mix in half and the curing time to 24 to 36 hours. Once cured, gravlax should be stored in the refrigerator or freezer. I crack the peppercorns in a mortar and pestle, but you can also do it by whacking the peppercorns with a meat mallet.
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Please click on over and visit my new site. Thank you!
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