All Salmon All the Time

So if it’s all right with you, I’m just going to use this blog to pretend that we’re still on vacation in Alaska — which is another way of saying that we are all going to be eating salmon every day, three times a day.

And if you follow our lead, you will NEVER tire of it either. It helps, of course, to have access to crazy-fresh wild Alaskan salmon. And it also helps to be staying with friends who know how to expertly fillet that salmon, then proceed to spend the next few days showing us how to smoke it, harvest its eggs, pickle it, cure, grill, roast, and mix it into untold numbers of spreads and salads.

We still have a ways to go with our Sockeye skillz — until now, my greatest talent in that department was choosing the right filet at the Whole Foods seafood counter — but we did manage to pick up few special techniques and bring them home with us. Lest you think this blog, founded on the principle of get-it-on-the-table-and-get-it-on-the-table-fast, is going all DIY on you, I’m presenting the easiest one first: Gravlax. I had always heard that curing fish on your own was a fairly straightforward process, but not until I witnessed Andy make his own did I really believe it. The whole thing takes about 10 minutes of hands-on time  and then a few days of doing absolutely nothing but waiting. Which was definitely the hardest part.

Gravlax
In a small bowl, combine 2 tablespoons salt, 4 teaspoons sugar, and 1 teaspoon freshly ground black pepper. Rub this mixture into all sides (skin, too) of skin-on salmon filets (bones, removed, about 1 1/2 pounds). Place a large handful of dill in the bottom of a shallow glass baking dish. Put one piece of fish, skin side down, on the dill, top with another bunch of dill, add another piece of fish, skin side up, and top with one last bunch of dill. Cover the dish with plastic wrap. Set a plate (larger than the salmon) on top. Place 2 heavy cans of food on top of the plate and refrigerate for 24 to 36 hours. When it’s ready, separate filets, then slice thin pieces on an angle. Eat however you love to eat gravlax, but my preferred way is shown above, on top of a Finn Crisp, with cream cheese, dill, and capers if you have them. It’s been my breakfast every day this week.

This post was made possible by our masterful fishmonger and host, Dan Coyle.

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12 Comments

Allyn

This looks amazing. And I’m think that it would be the perfect easy breakfast.
I now really want to go to Alaska!

Reply
Maris

I absolutely love your last few posts and am in awe of your vacation. I spent five days parked next to the pool for vacation and I suddenly feel like I could have been far more productive!

Reply
Jessica

Gravlax can be very versatile in its seasonings. However, do NOT mess with the ratio of sugar vs salt.
If one can’t find a full filet, buy two pieces of the mid section of salmon and cake them together.

Reply
Judith

The salmon looks great – such a bright color! Great technique, thanks for sharing! I could eat salmon every day but the salmon in the stores here in Switzerland are quite expensive. I guess I should go to Alaska then:)

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