Fennel Cured Gravlax
Lox, gravlax, smoked salmon— all delicious with a cream cheese bagel, but despite how similar they look, they're actually made differently. Lox - a word derived from the Yiddish word for salmon (laks) - refers to salmon that is salt-cured but never cooked. A fillet is taken from the salmon's belly and cured in a salty brine. Gravlax is similar, but instead of a simple salt brine, the traditional Nordic recipe calls for a cure with three ingredients: salt, sugar, and tons of dill. Optional additions include juniper berries, horseradish, or vodka. Smoked salmon is salt-cured, like lox, but the big difference lies in the fact that it is also smoked, leaving it with a hint of smokiness and a unique texture.
We all buy smoked salmon for Sunday brunch, and with so many amazing options available, it’s not something we are likely to make at home. Gravlax, on the other hand, is not just simple to make, the homemade process allows us to experiment with endless flavors. Once you have your salt and sugar ratio, you can add any and all flavors to your liking. Shaved raw beets will give your salmon a beautiful deep red hue that doesn’t just taste beautiful, but will look gorgeous too. Fennel seeds add an earthy licorice flavor, while some molasses, coriander, and caraway seeds will help you achieve that pastrami flavor we’ve all come to love.
You can swap the fennel seed for other spices or herbs for the flavors you prefer. Be adventurous, you’ll be surprised what can work!
Ingredients
2 cups kosher salt
1 cup granulated sugar
½ cup fennel seeds
½ cup black peppercorns
1 (3-4 pound) side skinless salmon, cut into 2 equal pieces
1 bunch dill
Preparation
To make curing mixture, mix salt, sugar, fennel seed, and peppercorns.
Line a rimmed baking sheet with plastic wrap. Spread a third of the curing mixture evenly on the baking sheet, then place the first piece of salmon over it, flesh side up. Spread another third of curing mixture over the salmon in an even layer. Spread dill over salmon, then top with second piece of salmon and remaining curing mixture. Wrap tightly in plastic wrap. Refrigerate for 12 hours, or up to 24 hours for a firmer-textured gravlax. Flip the salmon halfway through the cure.
Remove salmon from fridge, unwrap plastic wrap, and discard curing mixture. Rinse salmon under running cold water, then pat dry with kitchen or paper towel. Rewrap in plastic wrap and keep in the coldest part of your fridge until ready to serve.
When ready to serve, use a sharp knife to slice thinly.
Tips:
When buying salmon for curing, choose a fattier variety such as Scottish salmon. Once cured, the fat will add an extra layer of flavor and keep the fish extra moist.
While most gravlax recipes call for skin-on salmon filet, it’s much easier to buy the salmon skinless. Firstly, you won’t have to deal with skinning the salmon, and secondly, this allows for a more even cure throughout the fish. I don’t bother weighing down the fish during the curing process; I prefer to let it cure longer rather then press the fish and lose its shape. .
You can add vibrant red or purple color to the gravlax in a few simple ways:
Before spreading the cure, layer sliced red beets or a jar of prepared chrain over the center part of the salmon. Another option is to juice a head of red cabbage using an electric juicer. After curing the salmon, place it face down on a sheet pan or glass tray filled with red cabbage juice, let sit for a few hours, then remove and follow storing instructions.