How to make gravlax
I DID IT.
I made cured salmon. And it worked!
There's so many food projects I want to tackle, but this one was quite intimidating. Cured salmon, or gravlax, isn't smoked salmon. Instead of smoking, the salmon is cured with tons of salt + other flavors.
My greatest fear with tackling this was that I was going to poison myself somehow. That didn't happen, but let's keep going.
I worked off of Spoon Fork Bacon's recipe for gravlax which uses lots of brown sugar, salt + dill to cure the salmon.
And it's easy, because you just dump the cure mix on one salmon filet + then top everything with the other salmon filet. Wrap it tight, and wait.
Wait a few days.
And you'll end up with something like this.
Totally transformed + cured. In the end all of those flavors really do hit the salmon. It's kind of incredible because you get the dill, the sugar, and the salt--all in one bite.
But you don't have to stop here.
Toast up some bread, give 'em a swipe of mayo, a slice of gravlax, grainy mustard + a bit of dill. It reminded me of this salmon I had at the Maltby Street Market in London--but much more salty + sweet.
If you can't get enough of briny flavors, you need to make your own gravlax. It's silly easy.
And no oven was turned on in the making of this post.
This post is part of my monthly food challenge, #cooknewthings. Each month I cook something I typically wouldn't, and recount the experience on this blog. You can subscribe for the challenge + join us below.