Friday, December 9, 2011

Killer Holiday Season Gravlax

This recipe for gravlax comes from an old friend from Napa, California, Cindy Pawlcyn.  Cindy learned this recipe from the New French Cafe...  It's the best gravlax you will ever eat, and you probably won't eat smoked salmon again!

Gravlax is cured, not smoked.  You can use any fish, but salmon and halibut are preferred because of the fat content.  The end result is a sweet, tender and tasty gravlax that melts in your mouth!

Let's make gravlax using king salmon.  First you need fresh fish for this, so trusting your fish monger is important.  I buy my fish here in Friday Harbor from Eric and Brenda at Friday Harbor Seafood, down on the fish barge located on the main dock.  These guys use to fish, so they know the business.

1 pound of king salmon, pin-boned and skin on
1/8 cup good quality sea salt, like Eden or Maldon
1/4 cup organic whole cane sugar from Rapunzel
1 teaspoon freshly ground white pepper
1/2 bunch fresh dill, stems removed

First a word about sugar.  I don't use sugar because it's the root of most of our health problems.  But in some recipes we need it.  I found one that is pure and minimally processed, it's organic whole cane sugar, that's unrefined and unbleached, made by Rapunzel and is available at Gourmet Galley.

Watch the video on how to make this fantastic cured salmon.

Bon Appett!

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