Easy Salmon Gravlax
It may be because of the cold season, but we are now big fans of cured fish. You've seen already my pickled mackerel or herring recipe and each time there's fight on it. I can never say I made enough. At Christmas, ten fish disappeared immediately. Children kept asking for it with excitement, especially next to a baked potato.
I've already tried this cured salmon recipe several times and it's a delicacy. We enjoy it in the morning sandwiches (spread with cheese or butter), as appetizer, in a vegetable salad, or, simply, next to a glass of good beer. I started looking for the recipe after I got a little tired of the store-bought smoked salmon, recommended in the diet by my nutritionist. Smoked salmon can also be very good, but the smoke might be a bit too much for people with sensitive stomach or a heightened sense of smell.
Cured in this way, salmon will only taste like fish and will not be very salty, either. I usually cure 3-4 pieces at once. I keep one in the fridge (which we consume within a week) and store the rest in the freezer. Whenever we want a new batch of cured fish, I quickly thaw another piece :)
The fish prepared like this is dietary (regarding the calorie-fat ratio), delicious and beautiful. Also, you have control over the ingredients - no preservatives, flavors or other wonders of the chemical industry.
Remove the scales and wash the salmon fillet. Leave skin on.
If you happen to notice any bones, carefully remove with the tip of a knife or a fish bone tweezer.
Cut into pieces about 7-10 cm wide.
From a fillet, I cut 2 pieces (of the same size) from the thickest part. I save the tail for current consumption, I don't cure.
Mix the salt with the sugar.
Take a slightly deeper bowl - pan, bowl, I used a box with a lid.
Pour 1/3 of the salt and sugar mixture at the bottom.
Place a piece of salmon skin down over the salt.
Sprinkle with a little ground pepper, fresh dill, chopped or not, and half the remaining salt.
Make sure the salt covers the fish in a uniform and thick layer, including the sides.
Place the second piece of fish over the first one, skin up this time.
Sprinkle with the remaining salt, make sure there is plenty on the sides, too.
Cover the fish with plastic wrap and place something heavy on it to apply pressure.
Here I used 2 jars of 'zacusca'.
Let sit with the weight on for 3-4 hours at room temperature.
Notice that after this time, the fish will have released some water. Drain and discard.
Lift the weight off, we won't be using it anymore.
Cover with a lid and refrigerate for 4-5 days.
After this time, the fish is ready for consumption.
Move on a plate or cutting board and scrape off the excess salt with a knife.
Pat dry with a paper towel.
Slice and enjoy as you like. The skin comes off, don't eat it.
The first slice from the ends is usually a little saltier, but as you go further, the fish is perfect, moderately salty and tender.
I leave in the fridge for one more day, uncovered, on a cutting board or a plate, to drain better and dry on top.
When it's dry, I cover in plastic wrap and freeze the extra pieces I know we won't be eating within 5-7 days.
This is strategic and useful stock :)
Try to cut the fish into thin slices, for a convenient and easy way to serve.
I know that for better preservation and taste you can add 1-2 tablespoons of vodka-brandy to the marinade, but it's optional. I don't do this because the children eat too.
Enjoy!
