Photo: Holger Eckstein; Styling: Linda Hirst
Prep Time
19 Mins
Chill Time
48 Hours
Yield
Makes 10 to 12 servings

Wasabi Gravlax packs a slight punch thanks to the wasabli powder that the salmon is cured in.

How to Make It

Step 1

Place salmon in a 13- x 9-inch baking dish. Combine kosher salt, sugar, and wasabi powder. Brush salmon with mirin, and top with salt mixture. Cover fish with plastic wrap.

Step 2

Nest another dish of the same size on fish, and set 2- to 3-pound weights (such as unopened canned goods) in top dish. Place in the refrigerator at a slight incline so juice formed during curing process drains away. Cure 2 to 4 days.

Step 3

Scrape off salt mixture. Place salmon, skin side down, on a board; cut fillet into thin diagonal slices, and remove fish from skin, discarding skin. Serve cured salmon on pumpernickel bread with Wasabi Yogurt.

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