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Grav Lax (Norwegian Cured Salmon)

Contributed by Bruce Weaver

 

IngredientsIngredients

1-2 Salmon fillets (totaling 2-3 pounds)

1 cup salt

2 cups sugar (brown sugar works well)

Bunch of fresh dill

Preparation

   

Chop Fresh Dill, using stems as well as leaves

Combine dill, salt, and sugar. Mix well

Rinse and pat dry each salmon filet to be used and place skin side down onto pre cut sheets of plastic wrap

 

Pile the spice mixture high onto the filet. Use all of the mixture and rub it in a bit

If using two filets, place second filet, skin side up, onto mixture pile

Wrap tight and use several layers of plastic wrap to include securing the ends

 

Put finished wrap into a shallow pan and place on a shelf in your refrigerator for 36 hours. You’ll need the pan to catch excess liquid that sloughs off the filets during the curing process

 

 

36 hours later, remove from refrigerator and drain off liquid residue, unwrap filets, rinse off seasonings and lay out each filet, skin side down.

Cut into the filets at a 45 degree angle. Slices can be carefully detached from the skin. Serve by itself or drizzled with a mustard sauce (see below). Keeps refrigerated for up to three days.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mustard Sauce for “Grav Lax”

 

1.     2 Tablespoons white wine vinegar

2.     ¼ cup Dijon mustard

3.     1 Tablespoon honey

4.     2/3 cup olive oil

5.     1 teaspoon dried tarragon, crumbled

 

Whip it up, preferably in a blender, to keep it from separating

Makes about one cup; maybe double or triple this recipe and freeze


Why Associate “Grav Lax” with Easter?


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Last updated: December 26, 2016

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