cooking.nytimes.com

Gravlax

5.0(201)

Most chefs jazz up gravlax with sauces and side dishes — how else could they justify charging so much? But this salt-cured fish, with its intense orange color and meltingly tender texture, is brilliant on its own or with just a few drops of lemon or mild vinegar. And even a kitchen novice can make it at home. You certainly can use an elaborate recipe that requires basting every 12 hours, or follow a simple one like this. It takes just 10 minutes to put together, not counting refrigeration time. It is worth noting that the timing for gravlax is imprecise; the longer it sits, the drier and stronger flavored it will become. So if you're ready to serve it just 24 hours after beginning the cure, by all means do so. Similarly, if you want to hold the cure for 12 or 24 hours more, feel free.

by Mark Bittman·published 1998-11-11

Open original recipe

Appetizer

Servings

at least 12 servings

Total time

1 min

prep 10 min

Calories / serving

326 kcal

Ingredients (4)

serves

1 cup saltsalt
2 cups sugarsugar
1 bunch dill, stems and all, choppeddill
1 2- to 3-pound fillet of salmon, pin bones removedsalmon

Instructions (3 steps)

01Mix together the salt, sugar and dill. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely. (There will be lots of salt mix; just pile it on.)
02Wrap the fish well. If the temperature is below 70 degrees, and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
03Unwrap the salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.