6 Servings
72 Hours
Allergens
Watch Naomi Nachman and Jeffrey break down a whole fresh salmon and cure it to create amazing gravlax here
Combine sugar, kosher salt, coriander, and pepper.
Spoon vodka over salmon.
Coat fish with the dry sugar-seasoning mixture. Place dill over fish.
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.)
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.
Stir sauce ingredients to combine.
Slice up the salmon thinly. Spoon sauce over and serve.
Videos Thank you for all your videos and recipes! Will give this fish a try… looks delicious…
one question though… I’ve noticed in this video and some others too that you have chefs that are men demonstrating their favorite dishes to women. It is not really Tznuis and kosher to do so and should not be posted on your website as you cater for the frum and kosher Jewish community and this is just violating what we were all taught and is against Halacha.
Thanks again for all your input!