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My mother’s cousins have a family-run fishing business on the West coast. Over the last few years the salmon runs have been decreasing, although last year was a mammoth run. There has already been a tanker spill at the head of a primary salmon spawning river this spring which will affect the salmon this year. Also the increasing levels of radiation in the Pacific Ocean from Fukushima make eating seafood from there dangerous. I made this recipe for our Christmas pot-luck last year, with a salmon fillet given to me by this family -- everyone loved it. This recipe is very easy to make and is a guaranteed to impress. Be sure you don’t use farmed salmon.
Traditionally this recipe was made in the summertime as lots of fresh dill is required. I have adapted the recipe for folks on the GAPS or SCD diets or anyone who is boycotting sugar. Be sure to use course salt as fine salt will make it too salty.
Traditionally this recipe was made in the summertime as lots of fresh dill is required. I have adapted the recipe for folks on the GAPS or SCD diets or anyone who is boycotting sugar. Be sure to use course salt as fine salt will make it too salty.
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Signing UpStep 1Ingredients
Please be aware that amounts need not be exact. This amount of curing mixture will work for larger sized salmon as well. It is best to use two fillets and press them together but this will yield a lot of gravlax, so it may be better to make more reasonably sized amounts:
1 3-pound side of salmon
2/3 c salt
1/4 c honey
1 t black peppercorns, crushed
2 large bunches of dill
1 3-pound side of salmon
2/3 c salt
1/4 c honey
1 t black peppercorns, crushed
2 large bunches of dill
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I made around 60 lb this winter.
I use a more "elaborate" curing brine.
Besides coarse salt and cane sugar, i use lime juice, some cognac and the following fresh herbs. Parsley, dill, chervil, tarragon and some coarsly ground black pepper.
After 48 hours curing, i rinse it off and put it in a vacuum bag for 2 or 3 days in the fridge. This is to even out the salt concentration in the fish.
Then it's ready to be eaten as gravlax.
If i cold smoke it, i rinse it after curing, then i hang then into my smoker, let them dry for a couple of hours.
Then i give it smoke for 10-20 hours. I tried different woods and combinations. So far it like a beech and apple combination the most.
Another way to eat this treat:
http://www.instructables.com/id/Pizza-Salmone/