fresh salmon from santa monica seafoodsalmon dill gravlaxsalmon dill gravlaxhomemade gravlaxhomemade gravlaxMy first batch of homemade gravlax!  I went with a traditional recipe that I found in an issue of Saveur from 2008.  The recipe consists of nothing more than salt, sugar, pepper, fresh dill and salmon.  I combined all the ingredients, coated the salmon, then tightly wrapped it in plastic wrap.  Then I let it cure in the fridge for 72 hours, flipping every 12 hours or so.  Super easy!

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One Response to gravlax

  1. cristina says:

    so gorgeous susan!

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