This salmon is cured in salt, dill, fennel, and orange zest. Scandinavians have been doing this for centuries, but instead of burying the fish in the shore at the high tide line, you can just put it in your fridge for a couple days.
Gravlax is usually served with rye or pumpernickel bread and mustard sauce, and you can eat it for any meal! I prefer it for breakfast; it’s not too sweet and the protein fills you up. For lunchtime, it’s great as a wrap with lettuce and mustard sauce.
- 1/4 cup salt
- 1/4 cup sugar
- 2 tablespoons orange zest
- 1 tablespoon white pepper
- 1 tablespoon crushed fennel
- 2 1 pound salmon fillets, skin on
- 1 bunch dill
Mustard Sauce Ingredients
- 1/4 cup light sour cream
- 1/4 cup mustard
- 1 tablespoon white wine
- 1/4 cup oil
- 1 tablespoon honey
- 1 tablespoon chopped dill
- pepper to taste
1. Mix the salt, sugar, orange zest, white pepper, and fennel together in a bowl. I recently became obsessed with crushing and zesting with my coffee grinder, if you have one, it makes the zesting job easy!
2. Sprinkle some of the mixture onto a plate that is large enough to hold the fillets. Then place one of the fillets, skin down, onto the plate. Sprinkle some more of the mixture onto it. Then add the bunch of dill.
3. Lay out the other fillet and sprinkle the mixture onto it as well.
4. Place the 2nd fillet on top, and sprinkle the remaining mixture onto the salmon sandwich.
5. Swaddle that salmon with foil and place it in the fridge with some weights on it to press in the salt and herbs.
6. This is the hardest step - waiting! You need to leave this in the fridge for 3 days, and flip the salmon over every 12 hours or so. A lot of juice will come out of the fish as it cures.
7. When you’re ready to eat, cut the salmon into thin slices. To serve with mustard sauce, mix all of the mustard sauce ingredients listed together into a small bowl or jar. The salmon can be refrigerated for up to a week, and the sauce can be refrigerated for up to three days.