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At the risk of sounding like your grandmother, I believe everyone should have a signature and impressive dish. For me, that is gravlax. Gravlax is the less briny, less saturated, and infinitely more elegant girlfriend of lox. Unlike lox which are smoked and pungent, gravlax is cured, creating a buttery texture and extremely fresh flavor. It is closer to sashimi and is stupidly simple to make. Here is the recipe, originally culled from the Silver Palate Cookbook but since bastardized by my mom:In a tupperware place one filet skin side down, cover with half of the salt/sugar mixture, place dill on top. Generously crack black pepper and put the other filet of salmon skin side up. This creates a sandwich effect. Add the rest of the sugar/salt mixture on top and pop the lid on the tupperware to really smush everything together. Each day, for the next three days, take it out of the fridge and flip the filets, redistributing the liquids that have formed with a spoon. On the third day it is ready to be sliced thinly with a sharp knife and eaten on a bagel, or over a burial plot of arugula.I have taught it to every roommate, boyfriend, girlfriend, roommateâs boyfriend, roommateâs boyfriendâs roommate, and culinarily curious friend I have. People beg for it, I promise!
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The price of cured salmon is as bad as gas. Letâs do it for cheap and w our own flavor profiles.
Itâs like really fucking easy and no work at all.
1 slab of salmon (skin on or off who cares)
Equal parts sea salt and brown sugar 1:1 ratio is important you can choose how much you wanna mix up.
An assortment of herbs.
I like to use the following:
Cayenne pepper
Fresh ground rosemary
Fresh ground thyme
Garlic powder
Black pepper
Truffle salt
Crushed red peppers
Zest of a lemon
Zest of two limes
Zest of three clementines
Cinnamon
Allspice
If you decide to keep the skin on your salmon, score the skin. This means cut long slits diagonally in the skin so that the pink meat is exposed. Donât cut so deep that you open the other side.
Mix ALL your herbs together In your salt:sugar ratio
TASTE YOUR BLEND BEFORE IT GOES ON YOUR SALMON.
IS IT MISSING SOMETHING?
IS IT JUST RIGHT?
ARE THE HERBS POPPIN?
Ok good.
Now youâre gonna rinse that salmon slab in water and pat her dry.
Two paths here:
1. Youâre gonna place that salmon on a piece of plastic wrap that is on a cookie sheet.
Youâre going to start covering your slab in your seasoning mix, pretend like youâre at the beach and youâre covering up your sibling in sand.
Once that side is covered youâre gonna flip her over and do the other side and then youâre going to wrap that mf in that plastic wrap nice and tight so that NO seasoning or salmon is leaking out.
2. Youâre gonna grab a large freezer ziploc bag and put your salmon in it. From there, you will be pouring your seasoning mixture in the freezer bag covering the entire piece of fish until you canât see it anymore.
Keep that cookie sheet handy still Bc that ziploc bag is going right on that sheet.
After youâve chosen your path, you will place the cookie sheet in your fridge w a heavy cutting board on top, pressing the salmon.
If you need more weight I recommend adding some canned goods on top or more veggies that are in the fridge (maybe a Tupperware container too)
Sit in your fridge for AT LEAST 24 hours. If you do this before bed, flip the salmon over the next morning and let cure for like another 8 hours.
When that 24 hours is up, there will be liquid, thatâs normal.
Scrape all that seasoning off, scrape as much as YOU want off. This is your recipe, babe.
Slice up and enjoy w a bagel, on deviled eggs, a piece of avo toast likeâŠwhatEVER the heart desires.
Please keep in mind that the longer you cure the more jerky like it will become. This means super TOUGH and SALTY.
If you had skin on your salmon, slice that off and use it however you want. I like to cut it in longer strips, put it over the stove till it gets semi crispy and wrap it around rice. Itâs ok if thereâs still some salmon meat attached. That adds to the flavor.
Happy cooking, you just saved about 30 bucks and you can have lox for more than two bagels â€ïž
Jan 22, 2024
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I eat this year-round, but honestly itâs such a refreshing summery-type snack/light lunch thatâs super easy to prep.
The sweetness from the apples compliments perfectly with the smokey-saltiness of the salmon and the dollop of sour cream adds a lovely freshness to it all.
Jul 18, 2024
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Slap some on a piece of matzo with cucumber and a smear of yellow mustard. Surely I did not invent this combo, but it is divine and a top tier snack / light meal.
Sep 22, 2024
Top Recs from @nicolaia
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Collette. Zelda Fitzgerald. Eve Babitz. Elaine Dundy. Cookie Mueller (though her writing makes me seasick!!!!). Honorable mention to Nora Ephron for being a great, though neurotic, time.
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Listen to me. I have spent years looking for the perfect 501 type light wash denim. I have dumped money down the drain. I've texted ex-boyfriends begging them for their cast-offs. And then? These Thalo jeans. The girlies behind Thalo remade 501s with more butt/thigh room, giving that perfect straight leg but perky butt situation. I have two pairs and since I got them I've worn them every single damn day without fail. I love you perfect Thalo jeans. I LOVE YOU!
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When I work I listen to Rufus and only Rufus and only the genius albums Poses and Want One.
Jun 28, 2023