Salt-Cured Gravlax in Olive Oil - alive magazine
Gravlax is one of the easiest preserves to make. Just season the fish, cover it in salt and something sweet, and wait for a few days before rinsing well.
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Ingredients
- 1 lb (450 g) salmon fillet, skin on
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) powdered mustard
- 3 Tbsp (45 mL) kosher salt
- 3 Tbsp (45 mL) fresh lemon juice
- 2 tsp (10 mL) lemon zest
- 3 shallots, shaved with mandoline
- 3 to 4 bay leaves
- 2 to 3 large sprigs of dill (or 2 tsp/10 mL dried dill weed)
- 1 cup (250 mL) extra-virgin olive oil (approximately)
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