There are methods of salt-curing fish in your own kitchen, usually involving a whole lot of plastic wrap and a bowl you'll never use for anything but fish again. When gravlax isn't available (or is prohibitively expensive), it's definitely worth the process. Even if the fish turns out a little too dried out.
Mark Bitterman of The Meadow is here to change that. His idea is to use pink Himalayan salt blocks to cure the fish, keeping the salmon firm and perfectly textured. It doesn't hurt that the salt blocks are pretty enough to serve any appetizer on, too. Get his tips and the recipe, below.
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