Onion Relish for Gravlax

Published January 1, 1996.

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Why this recipe works:

We wanted an easy gravlax recipe for evenly moist and tender salmon that was consistently salted throughout. A wet brine in red onion juice ensured that the salt and other curing ingredients were evenly distributed throughout the salmon fillet, producing a moist gravlax recipe with great… read more

We wanted an easy gravlax recipe for evenly moist and tender salmon that was consistently salted throughout. A wet brine in red onion juice ensured that the salt and other curing ingredients were evenly distributed throughout the salmon fillet, producing a moist gravlax recipe with great texture. The procedure was simple enough: We skinned the salmon and placed the fillet and curing ingredients in a zipper-lock bag, thereby maximizing brine penetration and eliminating the need to flip the fillet. All the fish needed was to be weighted down and refrigerated for 12 to 18 hours (depending on thickness).

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Makes 2 cups

The onions are cooked slowly to bring out their sweetness while the sugar and vinegar temper the heat of the jalapeños, but use sparingly.

Ingredients

  • 2 tablespoons olive oil
  • 2 medium white onions (about 1 pound), peeled and diced fine
  • 2 serrano chiles, or jalapeños, seeded and minced
  • 1 medium red bell pepper, cored, seeded, and diced fine
  • 1/4 cup granulated sugar
  • 1/4 cup white wine vinegar

Instructions

  1. Heat oil in large sauté pan. Add onions; cook over medium heat until soft but not colored, 7 to 9 minutes. Stir in chile and bell peppers; continue to cook until all vegetables have softened, about 5 minutes longer. Stir in sugar and vinegar and cook until pan is almost dry, about 5 minutes. Transfer mixture to airtight container. (Relish can be refrigerated up to 1 week.) Bring to room temperature before serving.

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