Gravlax is a Scandinavian specialty, which is often cooked for different occasions. It resembles lox, but gravlax usually contains spices and fresh herbs. If you are looking for an extraordinary dish, then salmon gravlax is right what you need.
- salmon : 1 kg (divided into 2 center-cut pieces)
- kosher salt : 0.25 cup
- brown sugar : 2 Tbsp
- granulated sugar : 2 Tbsp
- fennel seeds : 1 tsp
- dill sprigs : 1 bunch (fresh)
- red onion : 0.5 piece (chopped)
- capers : 0.25 cup
- lemon : 1 piece (cut into wedges)
Stages of cooking
Take a piece of salmon, place it on a cutting board flesh side up and carefully remove all the pin bones from it. This process is very responsible and important, so, be very attentive and use your fingertips to make sure there are no bones left.
Take a deep bowl and mix salt, granulated and brown sugar and fennel seeds in it. Now, take a deep ceramic or glass baking dish and sprinkle half of the salt mixture on the bottom of it. Take half of the salmon and put it on the salt mixture. Then sprinkle the second portion of the salt mixture above the salmon. Press gently with your fingers so that the mixture sticks well.
Lay the second piece of salmon above the first one and sprinkle it with the rest of the salt mixture. Press gently once again. Cover the baking dish with the salmon with kitchen film and put another dish on the top of it. You can also press the salmon with two cans or any other heavy object.
Keep in the fridge for about 2 days. Then flip the fish to make the bottom layer the upper one. As soon as the salmon is ready, carefully rinse the salt mixture off it. Dry it with paper towels to get rid of excess moisture.
Serve the salmon gravlax sliced into thin pieces. Arrange the slices on a platter as you wish and decorate the dish with capers, red onion, lemon etc. You can store the salmon in a fridge for about a week. Enjoy!