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From Fresh Salmon to Gravlax

October 20, 2009
Picture 274

Fresh salmon in the Michael's New York kitchen.

In our kitchen, we turn this fresh Atlantic salmon into house-made gravlax.  To do this, our chefs prepare a mixture of coarse salt, black pepper, sugar, and fresh dill with which they completely cover the salmon fillets. (The word “gravlax” comes from the Swedish gravad lax, meaning “buried fish.”) The fillets are then wrapped, weighted, and refrigerated for several days, during which the seasoning mixture “cures,” the fish, flavoring it while it draws out moisture to give the flesh a firm, silken texture.

Once we’ve unburied the gravlax, we slice it thinly on the bias and serve it with a tangy-sweet mustard-dill sauce, toasted slices of our light and buttery house-baked brioche, a lemon wedge, and chopped fresh dill.

Gravlax with Mustard Dill sauce and brioche toast.

Gravlax with mustard-dill sauce and brioche toast.

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