Making my own gravlax had never occurred to me. Until I heard a quick recipe mentioned on NPR's The Splendid Table. I was on my way for a hill work-out, but it haunted me during my run and I swung by Whole Foods on my way home to pick up some wild-caught salmon and give it a go. It's now a family-favorite though I mix up the booze, this one is our favorite.
coarse sea salt
raw turbinado sugar
cracked black pepper
1/2 pound each - wild-caught salmon, well matched in size and shape, if possible
Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down.
Put half of the remaining salt mixture on top of the salmon.
Drizzle the filet with absinthe.
Sandwiching the fresh dill in between, fit the other piece of fish, skin-side up, on top. Use the remaining salt-sugar mixture on the top.
Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. Do this for three days.
Before serving, rinse the salt-sugar off. Cut into thin slices.