Homemade Gravlax

Notes: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4° or lower to destroy any parasites, then thaw to use.

This recipe goes with Gravlax with Russian Salad

Yield: Makes 10 to 12 servings

Ingredients

• 3  tablespoons  sugar
• 3  tablespoons  salt
• 1  tablespoon  crushed or coarse-ground black peppercorns
• 1 1/2  pounds  salmon fillet (1 in. thick, 1 or 2 pieces)
• 1 1/2  cups  dill sprigs, rinsed, or 3/4 cup dried dill

Preparation

1. In a small bowl, mix sugar, salt, and peppercorns.

2. Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.

3. Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.

4. Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.

Nutritional Information

Calories:

112 (50% from fat)

Protein:

11g

Fat:

6.2g (sat 1.2)

Carbohydrate:

2g

Fiber:

0.0g

Sodium:

1134mg

Cholesterol:

33mg