Hey, are you hungry? Then look no further than Gravlax! Gravlax salmon is cured with salt and sugar. The flavor lies somewhere in between the taste of sashimi salmon and smoked salmon mixed with gentle herbs like dill. Gravlax takes about 36 to 48 hours to cure, but it makes for a great party appetizer! If you’re a fan of lox and bagels, then you gotta do yourself a favor and try out Gravlax next!
Ingredients
- 1.75 lb salmon filet, remove skin
- 1 cup sea salt
- 1 cup sugar
- ⅓ cup canned sliced beets
- Course ground pepper
- 2 tbsp Dan-O’s Original Seasoning
- 6 sprigs Fresh dill
Preparation Instructions
- In a blender add salt, sugar, beets, pepper, Dan-O’s, and fresh dill.
- Blend until smooth.
- Remove skin from salmon.
- Lay out a sheet of plastic wrap.
- Coat the plastic wrap with brine mixture (about the same size as the salmon).
- Top brine with pepper and a few sprigs of dill.
- Then add the salmon on top of the brine mixture.
- Sprinkle the top of the salmon with pepper, Dan-O’s Original, and dill.
- Thinly slice salmon and add to the top of a bagel with cream cheese.
- Top with capers and enjoy!
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this sounds really good, but the instructions are not clear. do you put the brine on both the top & bottom of the salmon. The 72 hr is that out on the counter or in the fridge?