Classic Gravlax

Name: Classic Gravlax
Ingredients: 1/3 cup fine sea salt; 1/3 cup sugar; 2 tablespoons grated lemon rind; 1/4 teaspoon whole white peppercorns, crushed; 1 (1 1/2-pound) center-cut salmon fillet, unskinned and cut in half crosswise; 2 cups fresh dill sprigs

6 ingredients

3 steps

Ingredients

1/3 cup fine sea salt
1/3 cup sugar
2 tablespoons grated lemon rind
1/4 teaspoon whole white peppercorns, crushed
1 (1 1/2-pound) center-cut salmon fillet, unskinned and cut in half crosswise
2 cups fresh dill sprigs

Directions

1

Combine first 4 ingredients. Sprinkle one-third of salt mixture in bottom of an 8-inch square baking dish. Arrange 1 salmon half, skin side down, in dish. Sprinkle with one-third salt mixture and dill. Top with remaining salmon half, skin side up. Spread remaining salt mixture over top of salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.
2

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours.
3

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 12 hours. Scrape off and discard dill and salt mixture; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.