BARNEY'S KING SALMON GRAVLAX
Developed this king salmon gravlax over years of trial and error. Sometimes simple is just better. Reliable, repeatable results every time. Honey-mustard-dill sauce makes a nice accompaniment.
Provided by Barney Kelleher
Categories Appetizers and Snacks Seafood
Time P1DT12h15m
Yield 10
Number Of Ingredients 5
Steps:
- Combine sugar, salt, and peppercorns in a bowl and mix well. Sprinkle about 1/3 of the mixture over the bottom of a glass baking dish. Place 1 salmon fillet on top, skin-side down. Sprinkle 1/2 the dill on top. Cover with another 1/3 of the sugar mixture. Sprinkle remaining dill on the second fillet and place skin-side up on top of the first fillet. Cover with remaining sugar mixture.
- Wrap baking dish tightly in plastic wrap and refrigerate for 18 hours. Turn fillets over and spoon the syrupy liquid over fish before covering again with plastic wrap. Refrigerate another 18 hours.
- Rinse fillets lightly in cold water to remove salt. Pat dry. Slice fish thinly at an angle.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 22.8 g, Cholesterol 53.6 mg, Fat 9.9 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 6893.4 mg, Sugar 21.3 g
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