Reconnecting with My Heritage through Gravlax, a Nordic Salt-Cured Salmon
Gravlax is a form of salt-cured fish that hails from Norway, and it's incredibly easy to make — not to mention full of Omega-3s.
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Cooking tools:
- Cheesecloth
- Tweezers
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pepper mill
- Spoon
- Zip-top bag
- Baking dish
- Refrigerator
Ingredients
- 1 pound salmon fillet (such as coho or sockeye), skin on, defrosted
- 3 tablespoons Diamond Crystal kosher salt
- 2 tablespoons sugar
- 1½ teaspoons freshly ground black pepper
- ⅔ cup or more fresh dill fronds
Ready to cook this?
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