How to Cure Salmon (Gravlax)

Curing salmon into gravlax is a time-honored technique that results in a delicately flavored dish, perfect for impressing guests at brunch or as an elegant appetizer. The sweet and salty balance of the cure, combined with the fresh dill and optional lemon zest, enhances the salmon's natural flavors while preserving its tender texture. Serve gravlax with crisp bread or blinis, topped with crème fraîche, capers, and fresh herbs for a sophisticated presentation.

Ingredients:

• 1 lb fresh salmon, skin-on
• 1/4 cup coarse sea salt
• 1/4 cup sugar
• Fresh dill, roughly chopped
• Zest of 1 lemon (optional)
• Black pepper (optional)

Instructions:

1. Prepare the Cure: In a bowl, mix salt, sugar, dill, lemon zest, and black pepper.
2. Coat the Salmon: Place the salmon on a large piece of plastic wrap, skin-side down. Generously coat the flesh with the cure mixture.
3. Wrap and Weight: Wrap the salmon tightly in plastic wrap and place it in a shallow dish. Add a weight on top (e.g., a heavy pan) to help press the fish.
4. Cure: Refrigerate for 48 hours, flipping the salmon halfway through.
5. Rinse and Slice: After curing, rinse off the cure, pat dry, and slice thinly at an angle. Serve with bread, mustard, or pickles.