4 Ingredient Cured Salmon (Gravlax)
Serves 2
Directions
- 1Trim any cartilage and bones from the fish, leaving the skin and scales on.
- 2Combine the salt, sugar, and dill to create the cure.
- 3Lay down about 1/4 of your cure in the bottom of a Pyrex baking dish.
- 4Place the salmon in the dish skin side down.
- 5Bury the salmon in the remaining cure.
- 6Wrap it tightly in cheesecloth or plastic wrap, and press it under enough weight to drive the cure in and the moisture out, being careful not to crush the fish.
- 7Rinse the salmon extremely well after 36 to 48 hours, pat it very dry, and store it tightly wrapped in the fridge.
Ingredients
- 2 lbs salmon
- 3 cup kosher salt
- 1.5 cup granulated sugar
- 1 cup dill, chopped
Equipment
Pyrex baking dishcheesecloth or plastic wrap
