Darra Goldstein'S Gravlax (Salt-And-Sugar-Cured Salmon)
- 1 bunch dill, plus 2 cups coarsely chopped dill stems and leaves
- 3 pounds best-quality salmon side, scaled, with skin on
- 1 cup sugar
- 1/2 cup coarse sea salt
- 2 tablespoons cracked white peppercorns
- 1 tablespoon coriander seeds, crushed
- Set a shallow glass or enamel baking pan large enough to hold the salmon on the counter. Line the bottom of the pan with the sprigs from 1 bunch of dill. Place the salmon fillet on top of the dill, skin side down.
- In a bowl, stir together the sugar, salt, peppercorns, and coriander seeds, and rub gently into the salmon flesh. Sprinkle the chopped dill over the sugar mixture. Cover with plastic wrap and let sit at cool room temperature for 8 hours, then refrigerate for 24 hours. Quickly rinse off the curing mixture and pat the fish dry. Serve cold, very thinly sliced, with mustard sauce. rnrnNOTE: Americans tend to lay smoked or cured salmon out in flat slices, but the Nordic presentation is more dramatic: Roll each thin slice of gravlax into a swirl, like a rosebud, and place it upright on the serving platter.
dill, salmon side, sugar, salt, cracked white, coriander seeds
Taken from food52.com/recipes/38380-darra-goldstein-s-gravlax-salt-and-sugar-cured-salmon (may not work)