GRAVLAX FROM COOKS ILLUSTRATED
From the Cooks Illustrated magazine.
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- 3 medium
- red onions, peeled, quartered, juiced and foam skimmed to yield 2 cups juice
- 1 c
- kosher salt
- 3/4 c
- granulated sugar
- 1 tsp
- ground white pepper
- 2 c
- chopped fresh dill leaves (both stems and leaves)
- whole salmon fillet (3-4 pounds), skinned, excess fat and brown flesh removed, and bones removed
- 1 c
- minced fresh dill
1Pour onion juice into a 4 cup glass measure. Add salt and sugar; stir to dissolve. Stir in pepper and the coarsely chopped dill.
2Place salmon in 2-gallon zipper-lock bag. Pour in marinade, seal bag, and place on a jelly roll pan.Marinate should barely cover fish. Place second jelly roll pan over fish and set about 7 pounds of weight (heavy cans or bricks work well) on top of pan. Refrigerate weighted fish until very firm, 12 to 18 hours, depending on the thickness of the fish.
3Remove salmon fillet from bag and dry with paper towels. Evenly distribute the minced dill over belly side of the fillet, then press dill into flesh. (Gravlax can be wrapped in parchment paper, then plastic wrap and refrigerated up to 1 week.)
4Just before serving, place fillet, belly side up, on work surface. Slice desired amount of gravlax. Rewrap and refrigerate unsliced gravlax for later use.