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Dill and Orange Gravlax

Curing is an easy way to make wild salmon even more decadent -- salt, sugar and flavors of your choice is all it takes! 

 

Ingredients

2lbs Bristol Bay Sockeye Salmon Fillet

10oz Sea Salt

3oz Organic Raw Sugar

1oz Orange Zest

Fresh Dill

 

wild for salmon gravlax

 

Instructions

  1. Thaw frozen Sockeye salmon fillet(s) overnight in refrigeration.
  2. Using the ratio of 10 oz of salt, 3 oz sugar, 1 oz orange zest to every 2 lbs of salmon, determine the amount of ingredients needed and mix together.
  3. Roughly chop fresh dill. You want enough dill to completely cover the fillet.
  4. Lay salmon fillet(s) onto sheet trays and cover in dill.
  5. Evenly pack the fillets with the salt/sugar/zest mixture, being sure to have encased the whole fillet(s).
  6. Tightly wrap sheet tray with film wrap.
  7. Place sheet tray on refrigerator rack and stack a heavy object (e.g. weight, pot/pan, brick, roasting pan with water). Applying pressure helps the salt to permeate the flesh of the salmon.
  8. After 24 hours of curing, remove the fillet(s) from the brine (the salt will have slightly dehydrated the salmon) and gently wash off fillet, removing the salt and sugar mixture. Be careful not to wash off the dill.
  9. Pat fillet(s) dry and place on a sheet tray in refrigerator to dry for another 24 hours.
  10. After the 24 hours, the fillet(s) is/are ready to be sliced. Carefully, slice thinly using a sharp knife.
  11. Garnish with more fresh dill and orange zest.
  12. Consume or freeze within 3-4 days.
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