Salmon Gravlax

Name: Salmon Gravlax
Ingredients: 3 lbs whole salmon fillets, skin on, pin bones removed; 3 cups coarsely chopped dill; 1 cup rock salt; 1/2 cup sugar; 1/4 cup brandy; 1/4 cup vegetable oil; 2 tablespoons cracked white peppercorns; HONEY MUSTARD DRESSING; 1/3 cup white wine vinegar; 1 tablespoon honey, preferably unpasteurized; 1 teaspoon dijon-style grainy mustard; 1 teaspoon minced shallot; 1/4 teaspoon minced garlic; 1 cup vegetable oil

14 ingredients

9 steps

Ingredients

3 lbs whole salmon fillets, skin on, pin bones removed
3 cups coarsely chopped dill
1 cup rock salt
1/2 cup sugar
1/4 cup brandy
1/4 cup vegetable oil
2 tablespoons cracked white peppercorns
HONEY MUSTARD DRESSING
1/3 cup white wine vinegar
1 tablespoon honey, preferably unpasteurized
1 teaspoon dijon-style grainy mustard
1 teaspoon minced shallot
1/4 teaspoon minced garlic
1 cup vegetable oil

Directions

1

SET THE SALMON, skin side down, on a rimmed tray or baking sheet.
2

Stir together the dill, salt, sugar, brandy, oil, and pepper.
3

Spread the mixture over the salmon, packing it down gently.
4

Cover the salmon with plastic wrap and refrigerate for 48 hours.
5

FOR THE DRESSING, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
6

Whisk in the oil, then refrigerate until needed.
7

JUST BEFORE SERVING, brush the dill mixture off the fish and cut the salmon into very thin slices.
8

Arrange the salmon slices on a serving platter or individual plates.
9

Drizzle some of the honey mustard dressing over it, serving the rest separately.