Gravlax

 

Prep Time: 0 Minutes Cook Time: 0 Minutes

Ready In: 0 Minutes Servings: 1

every time i thought of making gravlax at home, i nixed the idea because i couldn t imagine trying to stuff a whole salmon into my refrigerator. my mother says to me one day, why don t you just try a pound, kathleen you re not feeding an army.

i guess you just don t start thinking clearly until you have four children. never occurred to me. off to the butcher i went to buy two pieces of salmon the same size and shape to equal one pound. the perfect amount for a family brunch with just enough leftover for a delicious lunch for one or two the next day. buying two pieces the same shape is important so when you press them together, flesh to flesh (think salmon sandwich) all surfaces are covered with the marinade.

of course you ll be using freshly cracked black pepper, which can be tricky to measure just out of the peppermill. grind on to a piece of paper and then pour into measuring spoon over the zipper-lock bag you ll be marinating the salmon. if you spill, it will end up in the right place.

1/4 cup coarse salt

1/4 cup brown sugar

1 teaspoon black pepper

2 oz. roughly chopped dill with stems, about one small bunch

1/4 cup citrus vodka (optional)

1 pound salmon, skin on