Go Go Gravlax

14 Jan

I have a subscription to Everyday with Rachael Ray Magazine. I ordered it for free for one year.

It is the best free magazine I’ve ever received, wherein I discovered that you and I can make gravlax at home. It never occurred to me that this sashimi-like salmon (which we usually eat at Ikea) could easily be made at home.

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Rachael Ray shared this recipe for Clementine Gravlax.

While hers looked good, I didn’t really want a clementine flavor, so instead I made my own. It was delicious, as my husband can attest.

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Ingredients:
2 lb salmon fillet (with skin on one side)
1/3 cup salt
1/3 cup sugar
3 tbsp dill weed
3 tbsp pepper

Directions:

1. Clean your salmon and take out any bones. Pat dry. (I cut my salmon in half so it’d be easier to work with.)

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2. Mix together salt, sugar, dill weed and pepper.

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3. Place salmon skin-side down in the center of a large piece of saran wrap.

4. Spread salt mixture over the salmon, being sure to cover it all. Use the entire mixture.

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5. Wrap the salmon tightly in the saran. If needed, use additional saran to wrap it additional times.

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6. Place wrapped salmon in a baking tray. Place another baking tray the same size on top of the salmon. Put it in your fridge with books/weights on top of the trays to weigh it down.

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7. Flip your salmon over every 12 hours.

8. After 48-hours in the fridge, the salmon is done curing. Unwrap it, and rinse off the salt mixture. Cut off thin slices (discarding the skin) and serve as desired.

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I served ours on toasted torta bread with red onion, tomato, lettuce, a few slices of lemon and a Dill Horseradish sauce.

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I made the Dill Horseradish sauce by mixing 2 tbsp horseradish sauce, juice of 1/2 lemon, 1 tbsp dijon/brown mustard, 1/4 tsp pepper and 1/2 tsp dill weed.

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