JUNIPER-AND-GIN GRAVLAX

Juniper-and-Gin Gravlax image

Provided by Martha Stewart

Time P3DT45m

Yield Serves 8 to 10

Number Of Ingredients 10

3/4 cup kosher salt
1/2 cup sugar
3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange
1 tablespoon coarsely ground pepper
2 tablespoons coarsely ground juniper berries
1 cup chopped fresh dill
1/4 cup gin, such as Hendrick's
1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed
Meyer-Lemon Relish, for serving
Salmon roe, crackers or crostini, capers, creme fraiche, shaved fennel, and sliced red onion, for serving

Steps:

Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve with relish, roe, crackers, capers, creme fraiche, fennel, and onion.