Mediterranean Salmon Gravlax

Easy to make and remarkably tasty salmon cured with salt and sugar, infused with the flavor of Mediterranean herbs

This fresh salmon gravlax is flavored with a hint of rosemary, oregano, basil, marjoram, and savory. Homemade gravlax has several great advantages compared to the store-bought version. Homemade gravlax is far less expensive, it doesn’t contain any additives and you can experiment with the flavor almost endlessly.

Key ingredients for the best gravlax is high quality, fresh salmon, so check the "How to identify quality fish" guide to ensure that the fish is as fresh as possible.

Ingredients:

• 1 whole fresh salmon fillet (around 900 g),
• 1/4 cup sugar,
• 1/4 cup coarse salt,
• 1 tsp rosemary,
• 1 tsp oregano,
• 1 tsp basil,
• 1 tsp marjoram,
• 1 tsp savory,
• (optional) 2 tsp dried tomatoes.

Note: depending on the size of your fish, you may not need to use all of the curing mixture

Process:

Rub (curing mixture) preparation:

Combine the salt, sugar and all the herbs in a bowl.

Gravlax preparation:

• use tweezers to remove all of the bones from the salmon fillet,
• remove the thin part of the belly and any excess fat if there is any,
• sprinkle a layer of the rub on bottom of the casserole dish to lightly coat the surface (the casserole dish should be large enough, so the fish lays flat),

• lay the salmon skin side down and sprinkle a generous amount of the rub onto the top side of the fish (the rub should form an even layer on the fish),


• lay a piece of plastic wrap over the fish,

• place a smaller casserole dish on the plastic wrap,
• add a weight to the dish (a few heavy cans works well),

• allow the salmon to cure for 2 days in the refrigerator,
• turn the salmon over once a day (turning helps the salmon to cure evenly),
• after 48 hours, brush off any remaining rub

The gravlax is delicious served on its own, but let it try it on a bagel with homemade mascarpone and you'll be amazed.

Storing:

Salmon can be wrapped and kept in the refrigerator for up to five days or until ready to serve.