So, my challenge - to do something different with salmon; different than grilled, cedar-planked, baked, broiled, poached, etc.
My idea - Gravlax, the traditional Scandinavian preparation of fish (usually salmon), which utilizes the process of osmosis to cure the fish meat via packing it into a blend of salt, sugar and blend of spices.
My recipe is fairly basic:
¾ lb salmon fillet, tail end (all bones removed)
¼ cup kosher salt
2 Tbsp sugar
2 tsp fennel seed
2 tsp black peppercorn
Handful of fresh dill sprigs (~20 stems)
Aquavit
- Coarsely grind the fennel seed and black pepper together in a spice grinder, blade-style coffee mill, mortar and pestle, or other.
- Mix spices, salt, and sugar together.
- Lay out a large piece of plastic kitchen wrap on a work surface, and distribute a bout 1/3 of the salt/spice mixture onto an area in the middle of the plastic, about the size of the fish fillet.
- Place the salmon fillet, skin side down onto the distributed mixture, and then pack the remaining salt/spice mixture on top and on the sides of the salmon.
- Tear the smaller sprigs of dill off the larger stems and roughly chop or tear those pieces into smaller pieces. Distribute on top of the salt/spice mixture.
- Douse the top of the dill with a bit (about 1 oz) of the Aquavit.
- Pull the side of the plastic wrap together, overlapping tightly to contain the piece of fish.
- Double wrap the fish again with more plastic wrap.
- Place the fish in a shallow dish, and refrigerate for 2 – 3 days, turning at least once a day to redistribute the brine juices.
- When fish has firmed up slightly, unwrap and rinse.
- Slice across the muscle, on a bias.
- Serve with capers and sliced onion or shallot, or on a bagel with cream cheese, etc. and enjoy!
