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Recipe by Jeffrey Ingber

Salmon Gravlax with Dijon Dill Sauce

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

Watch Naomi Nachman and Jeffrey break down a whole fresh salmon and cure it to create amazing gravlax here

Ingredients

Salmon

  • 1 side of salmon

Cure

  • 1/2 cup sugar

  • 1/2 cup coarse kosher salt

  • 1 tablespoon ground coriander

  • 1/2 tablespoon freshly ground coarse Gefen Black Pepper

  • 3-4 tablespoons cranberry pomegranate vodka (optional)

  • fresh dill, roughly chopped

Sauce

  • fresh chopped dill

  • black pepper, to taste


Wine Pairing

Psagot Viognier

Directions

Cure the Salmon

1.

Combine sugar, kosher salt, coriander, and pepper.

2.

Spoon vodka over salmon.

3.

Coat fish with the dry sugar-seasoning mixture. Place dill over fish.

4.

Wrap fish tightly in plastic wrap and place flesh-side down in a deep aluminum pan. Allow to cure in refrigerator for approximately three days, up to one week. (Place heavy objects atop the fish.)

5.

Every 12 hours, you can open the wrapping, drain off the liquid, pat it dry, re-wrap the fish, and place it back in the pan flipped – with the skin side down. Repeat every 12 hours.

Prepare the Sauce

1.

Stir sauce ingredients to combine.

Assemble

1.

Slice up the salmon thinly. Spoon sauce over and serve.

Salmon Gravlax with Dijon Dill Sauce

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S Meat
S Meat
10 months ago

Should I place the weights even when the Fish is skin side down? (Or is only for the first half hour)

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Raquel
Raquel
Reply to  S Meat
10 months ago

It seems like the weight should be placed for the entire time.