{"id":1596,"date":"2022-01-01T17:55:20","date_gmt":"2022-01-01T17:55:20","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1596"},"modified":"2024-02-09T21:34:50","modified_gmt":"2024-02-09T21:34:50","slug":"citrus-and-dill-gravlax","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/citrus-and-dill-gravlax\/","title":{"rendered":"Citrus-and-Dill Gravlax"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Citrus-and-Dill Gravlax<\/span><\/h2>\n
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Gravlax or Graved Salmon is a Nordic\u00a0<\/a>dish consisting of salmon\u00a0<\/a>that is cured<\/a>\u00a0using a mix of salt and sugar<\/a>, and either dill\u00a0<\/a>or sprucetwigs\u00a0<\/a>placed on top. Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.<\/span><\/div>\n
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Total Time<\/span>3 days<\/span><\/span> d<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Chris Morocco, Epicurious<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> bunch dill<\/span> plus sprigs for serving<\/span><\/li>
  • 2<\/span> grapefruits<\/span><\/li>
  • 3<\/span> lemons<\/span><\/li>
  • 1 1\/4<\/span> cups<\/span> kosher salt<\/span><\/li>
  • 1<\/span> cup<\/span> packed light brown sugar<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> cracked black peppercorns<\/span><\/li>
  • 1<\/span> 3-lb. boneless side of salmon<\/span><\/li>
  • Bagels<\/span> bialys, pumpernickel or rye bread, cream cheese, sliced red onion, capers, and\/or lemon wedges (for serving; optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).<\/div><\/li>
    • Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.<\/div><\/li>
    • Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and\/or lemon wedges if desired.<\/div><\/li><\/ul><\/div>

      <\/span>Do Ahead<\/span><\/h4>
      • Wrap leftover salmon and refrigerate for up to 3 days.<\/div><\/li><\/ul><\/div><\/div>\n
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