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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