Salmon Gravlax (printer friendly) 1/2 cup sugar1/4 cup kosher salt 1 T cracked white pepper 1.5 pounds skin-on salmon filet 1 large bunch of dill 1. Combine sugar, salt and pepper in a small bowl and mix well. Coat salmon on both sides with mixture and put in a shallow dish. Pack the remaining mixture on top of and around the fish. Lay dill on top and cover with plastic wrap. 2. Place in fridge for 42 hours, checking daily and draining any excess water that accumulates. After 42 hours, quickly rinse salmon and pat dry. 3. The salmon can be wrapped in saran for up to 7 days. Slice as thinly as possible and serve with whipped cream cheese and bagels. |