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Homemade Gravlax





Yields
Makes 10 to 12 servings

Notes: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4° or lower to destroy any parasites, then thaw to use.

Homemade Gravlax




Photo: James Carrier
 3 tablespoons sugar
 3 tablespoons salt
 1 tablespoon crushed or coarse-ground black peppercorns
 1 1/2 pounds salmon fillet (1 in. thick, 1 or 2 pieces)
 1 1/2 cups dill sprigs, rinsed, or 3/4 cup dried dill
Step 1
1

In a small bowl, mix sugar, salt, and peppercorns.

Step 2
2

Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.

Step 3
3

Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.

Step 4
4

Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 112Calories from Fat 50
% Daily Value *
Total Fat 6.2g10%

Saturated Fat 1.2g6%
Cholesterol 33mg11%
Sodium 1134mg48%
Total Carbohydrate 2g1%

Dietary Fiber 0.0g0%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.