Ingredients for Curing Salmon
1 cup coarsely chopped dill
1 cup kosher salt
1/3 cup sugar
1 1/2 pounds (wild center cut) salmon
zest of 1/2 lime,
1/2 lemon (optional)
Combine the dill, salt, sugar
and zest in a bowl and mix well. Lay a large
piece of plastic wrap on a plate. Place 1/2
of the dill mixture on the wrap. Place the salmon
skin side down onto the mixture. Cover the fish
with the remaining dill mixture. Wrap the salmon
tightly in the plastic. Use an additional piece
of plastic wrap around the initial wrapping.
Place the plate in the refrigerator and put
a medium weight (book) on top to help in the
extraction of water from the fish. You might
want to put some paper towels between the fish
and weight since a bit of liquid will be extracted.
Rotate the fish, and pour off any released liquids
every 12 hours. After 36 hours unwrap the salmon
and brush off and discard the herb and salt
mixture. Blot the fish with paper towels.
Dry the salmon in the regrigerator
for about an hour before slicing the fish thinly
on an angle.
Shown in figure: Gravlax on french
toast with Crème fraîche and dill. A small dripping
of high quality olive oil is also added.