Salmon Gravlax is a popular Scandinavian specialty that is made by curing salmon with salt, sugar, dill, and lemon zest. It is a simple dish to make, and it can be prepared at home in a few easy steps. Its flavor is delicate and slightly sweet and fresh dill adds a delicious, slightly citrus flavor with subtle grassy undertones. Salmon Gravlax is an exceptionally versatile dish. It goes well with artisan bread, eggs, salad, potato, or pasta!

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🧑‍🍳 INGREDIENTS:
0,5 kg / 1 lb salmon, sashimi-grade, bones removed, and skin on
1/2 cup fresh dill, roughly chopped (1 small bunch)
125g / 4 oz rock salt
125g / 4 oz white sugar1 teaspoon lemon zest

🧑‍🍳TO SERVE
Artisan/integral bread | sliced
Sour cream or Greek yogurt
Fresh dill, roughly chopped | for garnish
Capers

👌TIPS:
1. The quality of the fish you purchase will determine how long your gravlax will keep. Make sure you're buying fresh, sushi-quality salmon! The fleshier and thicker the better!
Note: A frozen salmon ensures any parasites have been killed and is especially important if your salmon supplier does not sell fresh sushi-grade salmon.
2. The formula for the salmon gravlax recipe is - equal parts sugar and salt (combined) are 50 % of the salmon's weight.
3. If you prefer a sweeter, less salty cured salmon, switch the ratios of salt and sugar. I use equal amounts of sugar to salt (1:1 ratio)
4. Remove the pin bones before curing it
5.  Fresh dill is essential if you are looking to recreate that classic gravlax flavor.
6. Use a sharp knife for slicing

♨️ PREPARATION:
1. First, mix together the salt, sugar, dill, and zest.
2. Then, spread the mixture over the salmon fillets.
3. Put it either in a zip-lock bag or in a baking dish and cover it with plastic wrap skin down, well wrapped. Place a weight on it and put it in the fridge for 24 hours,
4. Wash salmon after, and gently remove the excess moisture with a paper towel.
5. Slice the salmon thinly against the grain.
6. Serve it with fresh baguette, sour cream, and capers.

Enjoy!

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