Gravlax

Published January 1, 1996.

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).

less

Makes 1 side of cured salmon

If you have a juicer, you may use it to make the onion juice. Although a little more time-consuming, onion juice can also be made by grinding onions in a food processor until liquefied, about four minutes. Strain the onions through a double thickness of cheesecloth, squeezing to extract the juice. Serve sliced gravlax with lightly toasted rye bread and the related recipes (Onion Relish and Cilantro Cream).

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection