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Brad Makes Gravlax (Cured Salmon)

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Bon Appétit’s Brad Leone is back for episode 63 of It’s Alive, and this time he’s making gravlax!

Join Brad as he shows you how to transform salmon into the perfect cured addition to any breakfast or meal, shows off his prized ball bearing collection, and asks whether we’re alone in this vast universe – wait, I’m getting word he’s just asking how to pronounce turmeric. Tune in to find out!

What are some different ways to serve and enjoy gravlax?

Brad Makes Gravlax (Cured Salmon)

Gravlax, also known as cured salmon, is a traditional Scandinavian delicacy that has gained popularity around the world. The process involves curing fresh salmon with a mix of salt, sugar, and dill, resulting in a delicious and savory dish that can be enjoyed in various ways. Today, we will learn how Brad, a professional chef, makes his gravlax.

Ingredients:

– 2 lbs fresh salmon fillet

– 1 cup kosher salt

– 1/2 cup granulated sugar

– 1/2 cup chopped fresh dill

– Zest of 1 lemon

Instructions:

1. Begin by checking for any pin bones in the salmon fillet and removing them using tweezers. Place the salmon skin-side down on a tray lined with parchment paper.

2. In a small bowl, mix together the kosher salt, sugar, chopped dill, and lemon zest.

3. Spread a layer of the salt mixture evenly over the salmon, making sure to cover the entire surface. Use your hands to press the mixture onto the salmon.

4. Cover the salmon with another piece of parchment paper and place into a large sealable plastic bag. Remove as much air as possible from the bag and seal.

5. Place the bagged salmon in the refrigerator for 24-48 hours, depending on the thickness of the fillet. Turn the bag over every 12 hours to ensure even curing.

6. After the curing time is complete, remove the salmon from the bag and rinse it thoroughly under cold water to remove any excess salt and dill. Pat the salmon dry with paper towels.

7. To serve, thinly slice the gravlax against the grain and arrange on a platter. Serve with crackers, bread, cream cheese, or any desired accompaniments.

Brad’s Tips:

– Use high-quality, fresh salmon for the best results.

– Adjust the amount of salt and sugar to your liking, depending on your preference for sweetness or saltiness.

– Experiment with different herbs and spices to customize the flavor of the gravlax.

– Store any leftover gravlax in an airtight container in the refrigerator for up to a week.

In conclusion, gravlax is a delicious and versatile dish that can be enjoyed as a snack, appetizer or main course. With Brad’s simple recipe, anyone can make this traditional delicacy at home and impress their guests with a taste of Scandinavia. Give it a try and enjoy the exquisite flavors of cured salmon!