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Author Notes: 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.
Makes 1/2 pound
- .5 cups coarse sea salt
- .5 cups raw turbinado sugar
- 1 teaspoon cracked black pepper
- 3 sprigs fresh dill
- 1 tablespoon absinthe
- 2 pieces 1/2 pound each - wild-caught salmon, well matched in size and shape, if possible
- Mix the salt, sugar, and pepper together.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Salmon