Gravlax

1 lb King salmon fillet
1/3 cup pickling salt
1/3 cup sugar
1/2 cup fresh dill

Rinse the salmon fillet and pat dry. Remove all pin bones that may remain with a pair of pliers. In a small bowl, mix together the pickling salt and the sugar.

Place a large sheet of plastic wrap on the counter. In the center sprinkle 4 tablespoons of the salt and sugar mixture. Place the skin side of the fish on top of the salt and sugar. Use the remaining salt and sugar to coat and cover the sides and top of the salmon.

Place the dill over the top of the fish. Wrap the plastic wrap around the fish tightly, leaving one end side open for drainage.

Place the wrapped salmon fillet on a cooling rack-lined baking sheet and place in the refrigerator. The cooling rack will lift the salmon above the draining liquid. Place another baking sheet on top to lightly weigh the salmon down.

After 24 hours, flip the salmon to the opposite side. Wait another 24 hours before unwrapping. Discard the dill and rinse the salmon under cold water. Then submerge the entire fillet in a bowl of cold water for 5 minutes.

Remove the salmon from the water, pat dry, and slice thin to serve. Store unsliced portions of the fillet tightly wrapped in the refrigerator.


Makes 1 pound gravlax.

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