Gravlax is surprisingly easy to make at home, and you can vary the herbs or add spices to suit your taste. Once you become comfortable with the process, you’ll want to have this around for easy lunches and snacks.
Ingredients
Preparation
Place the salmon on a plate. Use tweezers, pincers, or needle-nose pliers to remove visible bones. Mix all the remaining ingredients together and gently pack onto the fish. Wrap the fish in plastic wrap and refrigerate at least 8 hours, or up to 12 hours. Brush off the salt mixture, lightly rinse the fish, and pat dry with paper towels. Dry the salmon in the refrigerator, uncovered, overnight. To serve, cut the salmon into thin slices. Wrapped in plastic, the uncut salmon will last up to 5 days refrigerated. Slices will oxidize quicker—they should be eaten in 1 to 2 days.
