Salmon and Dill Gravlax
Field Guide to Herbs & Spices
Dill adds fresh flavor to this cured fish.
For the gravlax:
- 1/4 cup kosher salt
- 3 tablespoons light brown sugar
- 2 teaspoons crushed coriander
- 1 teaspoon crushed white pepper
- 1 large bunch chopped dill including tender stems
- 2 tablespoons aquavit or vodka
For the mustard-dill sauce:
- 1/4 cup Dijon mustard
- 1/4 cup vegetable oil
- 1/4 cup finely chopped dill
- 3 tablespoons sugar
- 2 tablespoons cider vinegar
- 1Combine 1/4 cup kosher salt, 3 tablespoons light brown sugar, 2 teaspoons crushed coriander, 1 teaspoon crushed white pepper, 1 large bunch chopped dill including tender stems, and 2 tablespoons aquavit or vodka.
- 2Spread this seasoning mixture over both sides of 1 skin-on fillet of salmon, about 3 pounds. Wrap in plastic, weight with a board and a heavy can, and place inside a pan to contain the drippings.
- 3Cure the salmon in the refrigerator for 2 to 3 days, turning over and reweighing every day. Continue curing in the refrigerator. The salmon is ready when firm to the touch.
- 4Drain and wipe off excess coating. Slice thinly and accompany with Mustard-Dill Sauce: Whisk together 1/4 cup Dijon mustard, 1/4 cup vegetable oil, 1/4 cup finely chopped dill, 3 tablespoons sugar, and 2 tablespoons cider vinegar.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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