One of the things I was thankful for this Thanksgiving was the four days I had free to experiment with food. While I was shopping for supplies, I came across a sale on Wild Alaskan sockeye salmon at Metropolitan Market in Tacoma. Since I have been in a Jewish Deli state of mind lately, why not make my own gravlax for the bagels and cream cheese? It is so quick and easy to make!
2 lbs Wild Alaskan salmon fillet (No, farmed salmon is a NOT a good substitute)
1 cup Kosher Salt
1 cup organic sugar
1 bunch dill (about 3 oz)
In a medium sized bowl, mix the salt and sugar together and set aside. Place plastic wrap on the bottom of a baking pan or dish, making sure that there is enough plastic wrap to cover the salmon a couple times. Lay the salmon, skin side down on the plastic wrap and cover the salmon with the dill. Completely cover the salmon and dill with the salt/sugar mixture and tightly cover the salmon with the plastic wrap. Set a plate on top of the plastic wrap to help remove the moisture from the salmon and accelerate the curing process. Refrigerate for 24-48 hours, depending on the thickness of the salmon. After the salmon has cured, remove the salmon from the plastic wrap. At this point, rinse off the salt and dill from the salmon and dry it off with a paper towel. My favorite way to eat gravlax is to slice it thinly and serve it with bagels, red onions and cream cheese.
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