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Classic Gravlax

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 12 appetizer servings (serving size: about 2 ounces)
Serve this buttery-soft cured salmon as an appetizer on brown bread with fresh dill, Dijon mustard, thinly sliced cucumbers, and grated lemon rind. We found that high-quality wild salmon yields the best results.

Ingredients

  • 1/3 cup fine sea salt
  • 1/3 cup sugar
  • 2 tablespoons grated lemon rind
  • 1/4 teaspoon whole white peppercorns, crushed
  • 1 (1 1/2-pound) center-cut salmon fillet, unskinned and cut in half crosswise
  • 2 cups fresh dill sprigs

Nutrition Information

  • calories 48
  • caloriesfromfat 41 %
  • fat 2.2 g
  • satfat 0.5 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 6 g
  • carbohydrate 0.7 g
  • fiber 0.0 g
  • cholesterol 14 mg
  • iron 0.1 mg
  • sodium 397 mg
  • calcium 4 mg

How to Make It

  1. Combine first 4 ingredients. Sprinkle one-third of salt mixture in bottom of an 8-inch square baking dish. Arrange 1 salmon half, skin side down, in dish. Sprinkle with one-third salt mixture and dill. Top with remaining salmon half, skin side up. Spread remaining salt mixture over top of salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

  2. Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours.

  3. Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 12 hours. Scrape off and discard dill and salt mixture; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.