Cold Cured Gravlax from Cured Meat, Smoked Fish, & Pickled Eggs – Food in Jars
Explore the flavorful Cold-Cured Gravlax from Cured Meat, Smoked Fish, & Pickled Eggs. Marisa McClellan guides you through this delicious cured salmon recipe.
Ingredients
- 1 pound skin-on salmon filet (preferably of even thickness)
- 3 tablespoons kosher salt
- 3 tablespoons sugar
- 2 teaspoons freshly ground black pepper
- 1 large bunch fresh dill (stems trimmed)
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