Cured Salmon Gravlax

Cured salmon gravlax is a luxurious food that's easy to make and much superior to store-bought versions at a fraction of the price.

📝 Ingredients

• 150 g coarse sea salt
• 150 g brown sugar
• 4 g orange zest
• 4 g lemon zest
• 2 g lime zest
• 4 g crushed black pepper
• 1500 g Salmon fillet (skin on, scales off, bones out)

👨‍🍳 Instructions

1. 1mix cure: Mix together the cure.
2. 2prepare table: Place a double layer of plastic wrap on a clean countertop.
3. 3add cure to fish: Sprinkle half the cure onto the wrap.
4. 4Lay the fish skin down onto the cure.
5. 5Add the rest of the cure onto the flesh side of the salmon.
6. 6wrap fish: Wrap tightly with plastic wrap.
7. 7place fish in fridge: Place into the fridge for 24 hours.
8. 8wash off salt: When done wash off any excess salt and pat dry with a kitchen towel.
9. 9Store in an airtight container or tightly wrapped in plastic for up to a week in the fridge or many months in the freezer.