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Monday we introduced you to Sloane Burwell’s salt obsession. Yesterday we told you where to get your own salts. Today we’ll put those various salts to the culinary test.
Want a perfect recipe for your newfound salt obsession? Try gravlax. Chef Carol Blonder, resident chef and culinary advisor at Sur La Table at Kierland Commons, created a special recipe for us. Salmon, salt, and tequila — sounds like Heaven.
Southwestern Gravlax Recipe by Carol Blonder
Gravlax is a traditional Scandinavian reparation for salt- and sugar-cured salmon flavored with dill and aquavit. The name comes from gravard (buried) and lax (salmon), as its early preparation was a process of fermenting the salmon by burying it in cold ground. Through the centuries, this process evolved to the curing method we use today.
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Ingredients:
- 2 lbs boneless salmon fillet, skin on
- ¼ cup black peppercorns, crushed
- ½ cup dark brown sugar, packed
- ½ cup kosher salt
- 1 bunch cilantro
- 1 bunch dill weed
- ½ cup tequila
Garnishes: chopped cilantro, minced red onion or thinly sliced scallions and lime wedges
Equipment: Cheesecloth, two tray pans with sides, if possible one smaller than the other, baking rack to fit inside tray pans
Directions: Combine crushed peppercorns, kosher salt, and brown sugar
Rough chop cilantro and dill
Cut salmon fillet into two equal pieces
Coat salmon pieces with salt-sugar-peppercorn mixture
Coat salmon pieces with chopped herbs
Lay fish, skin side down, on cheesecloth or plastic wrap
Sprinkle to coat with tequila
After alcohol is absorbed, sandwich two pieces of salmon together, flesh side to flesh side
Wrap in cheesecloth or plastic wrap
Place on a baking rack, and place rack on half sheet pan
Place a smaller pan or plate over fish and weight with large food cans, making sure the weight is evenly distributed
Place fish in coldest part of refrigerator
Every 24 hours, turn fish over and drain excess liquid from pan
After 72 hours, remove cheesecloth or plastic wrap, and scrap off sugar-salt-peppercorns and herbs
Using a fish knife or thin carving knife, slice fish in very thin slices
Keep knife at a 45-degree angle while slicing fish
Serve gravlax with garnishes and pumpernickel bread
