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.
—CamillaMMann
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Ingredients
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.5 cups
coarse sea salt
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.5 cups
raw turbinado sugar
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1 teaspoon
cracked black pepper
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3 sprigs
fresh dill
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1 tablespoon
absinthe
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2 pieces
1/2 pound each - wild-caught salmon, well matched in size and shape, if possible
Directions
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Mix the salt, sugar, and pepper together.
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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.
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Put half of the remaining salt mixture on top of the salmon.
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Drizzle the filet with absinthe.
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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.
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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.
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Before serving, rinse the salt-sugar off. Cut into thin slices.
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