Gravlax for a Crowd

Name: Gravlax for a Crowd
Yield: Serves 24 (Makes 1 side of cured salmon)
Ingredients: 3 , medium red onions, peeled, quartered, juiced, and foam skimmed to yield 2 about 2 cups juice (see note above); 1 cup, kosher salt; 3/4 cup, granulated sugar; 1 teaspoon, ground white pepper; 2 cups, chopped fresh dill leaves (both stems and leaves); 1 , whole salmon fillet (3 to 4 pounds), skinned, excess fat and brown flesh removed, and bones removed with tweezers (see illustrations 1 through 5); 1 cup, minced fresh dill

Main Courses
Fish & Seafood

Appears in Cook's Illustrated January/February 1996

Here's an easy method for wet-brining salmon fillets that ensures even, never salty curing.

SERVES 24 (Makes 1 side of cured salmon)

TIME 30 minutes, plus 12 to 18 hours chilling

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