Sriracha Lime Gravlax (Cured Salmon)

Ingredients

• 1 4-6 ounce salmon fillet
• 1/2 teaspoon fine sea salt or Himalayan pink salt
• 1 Tablespoon sriracha or other Asian-style chili sauce
• 1 Tablespoon fresh lime juice

Instructions

1. 1

   Place the salmon on top of a large...: Place the salmon on top of a large piece of plastic wrap, skin-side down. Pat dry with a paper towel.

2. 2

   Sprinkle the salt on the fillet. Let it...: Sprinkle the salt on the fillet. Let it sit for 5 minutes.

3. 3

   Add the sriracha and lime juice to the...: Add the sriracha and lime juice to the fillet, rubbing it in.

4. 4

   Wrap the fillet up tightly in the plastic...: Wrap the fillet up tightly in the plastic wrap and place it in a small dish or pan that can catch any juices that will escape. I like using a bread pan.

5. 5

   Put something with a little weight on top...: Put something with a little weight on top of the salmon, like a can of tomatoes.

6. 6

   Chill for 3-5 days. Begin checking on day...: Chill for 3-5 days. Begin checking on day 3. The salmon should be more firm than it was on day 1 and slice easily. The longer it sits in the fridge, the stronger the flavors will be.

7. 7

   Slice very thinly and serve how you like!...: Slice very thinly and serve how you like! We love making sushi bowls, avocado toast, and adding it to some hardcooked eggs or on salads.