Simple Wild BC Salmon Gravlax
Recipe supplied by Cory Walby. Follow him on instagram @saturday_night_test_kitchen
1 Wild BC Salmon fillet (we used Sockeye, but anything fresh and firm fleshed would work here)
½ cup Demerara Sugar
½ cup Smoked Sea Salt
2 tsp dried Dill
2 tsp dried Thyme
2 tsp fresh cracked Pepper
1 oz dry Vermouth
Pull all bones from the salmon fillet and skin it (you can ask your local fish monger to do this for you). Make sure its nice and clean for easier eating later.
In a bowl, mix together all your dry ingredients.
Take your 1oz of Vermouth and wash the Salmon fillet on both sides.
Generously use the rub (dry ingredients) to coat both side of your fillet. Cake it on, don’t be shy!
Layer 3 pieces of cling wrap on top of each other, long enough to completely wrap the fillet. Place salmon on the cling wrap and wrap up tightly.
Place salmon on a baking sheet and place into the fridge. This is where the magic happens. You will cure it in the fridge for 48 hours. Every 12 hours, flip the fish and clean up the liquid that drains from the fish.
Once the 48 hours is up, remove fish from the fridge and cling wrap. You can either gently wipe/scrape away/wash the cure off the fish, or leave it on! Slice as absolutely thin as possible and serve chilled.
Wild BC Salmon was provide by 1 Fish 2 Fish Fresh Seafood Market