I am totally in love with salt, sweet moist gravlax. I normally use a whole side of salmon for this, but because I could eat it every day, whenever I see a small firm freshly-cut piece of salmon, I buy it and give it the treatment as quick as I can. Otherwise, out comes the soy and wasabi, and the rest is history!
| Servings |
4 - 6
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Ingredients
- 2 Tbs coarse salt
- 2 Tbs white sugar
- zest of 1 lime
- zest of 1 lemon
- 2 stalks lemon grass very finely chopped
- ½ cup finely chopped mint
- ½ cup finely chopped coriander
- 1 Tbs freshly grated ginger
- 1 Tbs white peppercorns toasted and roughly ground
- 2 Tbs dried coriander seeds toasted and roughly ground
- 1 kg Norwegian salmon from the thick part with skin on
Ingredients
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Instructions
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Mix together the salt and sugar, and set aside.
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Mix the lime and lemon zest, lemon grass, mint and coriander, ginger, ground peppercorns and coriander seeds.
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Place the salmon skin-side down in a glass dish and rub over the salt and sugar mix. Then rub over the zesty herb mixture, covering it well. Close it up with cling wrap and weigh it down with a couple of cans or even bricks covered with foil.
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Leave the salmon to cure in the fridge for about three days; you need to turn it daily and spoon the juices over it every time.
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Now it is time to dine on it – yum! Take it out of the dish and wipe off the excess herb mix. cut into thin slivers.] Plate it up nicely on a stark white platter and garnish with fresh mint, coriander and a couple of freshly-sliced lime cheeks.
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