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My review
Barney's King Salmon Gravlax
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Barney Kelleher
"Developed this king salmon gravlax over years of trial and error. Sometimes simple is just better. Reliable, repeatable results every time. Honey-mustard-dill sauce makes a nice accompaniment."
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Ingredients
1 d 12 h 15 m servings 255Original recipe yields 10 servings (2 1-pound fillets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine sugar, salt, and peppercorns in a bowl and mix well. Sprinkle about 1/3 of the mixture over the bottom of a glass baking dish. Place 1 salmon fillet on top, skin-side down. Sprinkle 1/2 the dill on top. Cover with another 1/3 of the sugar mixture. Sprinkle remaining dill on the second fillet and place skin-side up on top of the first fillet. Cover with remaining sugar mixture.
- Wrap baking dish tightly in plastic wrap and refrigerate for 18 hours. Turn fillets over and spoon the syrupy liquid over fish before covering again with plastic wrap. Refrigerate another 18 hours.
- Rinse fillets lightly in cold water to remove salt. Pat dry. Slice fish thinly at an angle.
Footnotes
- Cook's Note:
- Unlike most recipes for gravlax, do not weigh down fillets with bricks or heavy objects. Compression of the flesh while curing causes a tough, chewy, jerky- like product. Yours should have a soft mouthfeel and be much more palatable. Enjoy!