Easy Salmon Gravlax Recipe

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This gravlax recipe creates a salty, savory indulgence of epic proportions; fresh, flavorful salt and sugar-cured salmon is cut into thin delectable slices. Perfect for an appetizer or morning bagel.

– Salmon, sushi grade – Kosher salt – Light brown sugar – Black pepper – Red chili flakes – Smoked salt – Dill

Ingredients

Step 1

Mix seasonings. Combine salt, sugar, black pepper, chili flakes, and smoked salt to a bowl and whisk to combine.

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Step 2

Add salmon. Pat dry salmon to rid of excess moisture. Place two long pieces of saran wrap on a clean working surface, overlapping each one another like a cross. 

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Step 3

Add salmon. Spread ⅓ of the mixture onto the wrap, about the same shape as the salmon. Top with ½ on the torn dill. 

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Step 4

Regrigerate. Wrap tightlyPlace in the refrigerator for 1-3 days flipping every twelve hours. 

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Step 4

Rinse – Remove the saran wrap and rinse cured salmon. Pat dry. 

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Step 5

Rinse and slice. Pat dry. Using a sharp knife, thinly slice against the grain and at a 45° angle. Serve with a toasted bagel with cream cheese. 

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Get the recipe details via the link below!

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