Gravlax: The Cure

Who knew that rubbing salmon down in salt, sugar, and some vodka could cure one's desire to step out of their comfort zone?

The majority of people seeking a thrill head to an amusement park or take up sky diving. Me? I decided to finally cure some salmon and enjoy my own gravlax. So with a nudge from a friend, 72 hours of patience, and no shortage of dill and lemon zest, this scaled down version of cured salmon was born.

I certainly posessed an irrational fear of preparing my own uncooked fish prior to this experience, but can now say with confidence that I have cured salmon on multiple occasions. Once of which occurred by accident if I'm being honest. I had been making jam at work and instead of adding sugar, I mistakingly added salt. The end result of this jam mishap being a HEAVILY salted strawberry puree that once dehydrated acted as a lovely flavored salt to use in curing applications.

Cured Salmon

Recipe adapted from VICE

.5 # Fresh Salmon Filet

3/4 Cup Salt

1/2 Cup Sugar

3 Each Lemons, zested

1.2 Cup Dill

1.2 Tbsp Mace

1 Tbsp White peppercorns

2 Tbsp Vodka

Procedure

1. Combine the salt, sugar, lemon zest, dill, mace, and white peppercorns in a bowl

2. Lay salmon filet on a double layer of plastic wrap and rub down the flesh side with salt mixture

3. Disperse vodka overtop the salt mixture. Wrap filet tightly with plastic wrap.

4. Place in a pan and refrigerate for 48 hours

5. After 48 hours, turn over and massage the salt mixture into the flesh once again

6. Refrigerate the salmon for another 24 hours

7. Unwrap the now cured salmon and slice thinly

8. Enjoy the cured salmon as gravlax over bagels and cream cheese, on it's own, or in a sandwich.

#gravlax #dill #lemon #salmon #curing #cired #bagel #creamcheese