What comes to mind when you think ¨luxury¨ food? Expensive bites only reserved for super special occasions like caviar, lobster, prime beef or foie gras. Pretty much decadence at it`s finest. I have another on this list but a total exception being gravlax or cured salmon. A dish that always seems to impress, great as a starter, hors d`oeuvre or center piece for your next brunch there`s just no way to go wrong. Except… paying crazy prices for some one elses few minutes of work. Really, this is one of those why would you not make at home & enjoy often kind of things. For the price of a piece of fresh salmon, 10 minutes of active time & a 2-3 day wait you can totally indulge in this ¨luxury¨ food! So this simple man`s plan to better eating today is bringing you Easy Dill-Fennel Cured Salmon (Gravlox) at Home. This is so ridiculously easy you`re not going to believe it but you`re definitely going to want to make it!!
Another bonus is by making it yourself you can feel free to really indulge & pile that stuff on, no need to skimp or just have tiny bites. This was a perfect lunch!
Here`s what you`ll need for your Easy Dill-Fennel Cured Salmon (Gravlox) at Home:
Salmon Filet-Whatever size you like depending on your needs. I used a 2lb piece.
Kosher Salt- 1 cup
Sugar- 1/2 cup
Toasted Fennel Seeds- 2 Tablespoons
Dried Dill- 2 Tablespoons
Black Peppercorns- 2 Tablespoons
This is all you need but feel free to modify to your liking with different herbs, spices etc. You can also totally use different ratio`s of salt to sugar.Add the Fennel Seeds & Peppercorns to a spice grinder & give it a spin. If you don`t have a grinder just crush them up. I love this thing, paid 6 bucks for it at a 2nd hand store.5 seconds later & ready.In a medium bowl add the salt, sugar, dill & spices. Stir well to combine.Liberally coat your salmon filet with the salt mixture.Both sides & rub to really coat.Wrap the salmon tightly in a couple of layers of plastic wrap & set in a rimmed dish. There`s going to be a lot of liquid extracted from the salmon & you probably don`t want salmon juice leaking in your fridge.Place another baking dish on top or in my case a cutting board fit perfectly. Then a bag of rice, beans, canned goods, a rock, whatever, to add some weight. Put the salmon in the fridge for 2-3 days flipping the filet over every 12 hours or so. I like my Easy Dill-Fennel Cured Salmon (Gravlox) at Home a little firmer so I let mine go for 3 days. If you prefer yours on the softer side 2 days will be perfect. After 2-3 days your cured salmon is ready to be enjoyed. Unwrap, rinse the salt off under cool running water & pat dry with paper towels.
With a sharp knife slice against the grain.Enjoy as an appetizer or snack.Or as a major component of a meal itself. However you choose it`s absolutely delicious!