BROWN-SUGAR GRAVLAX
Making your own cured salmon is easier than you think-and so impressive at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 pounds
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the salt, brown sugar, peppercorns, and dill to make the dry cure. In a small bowl, combine lemon juice, oil, brandy, and whiskey; stir.
- Lay salmon, skin-sides down, on a clean, dry surface. Brush liquid mixture generously over fish. Pack dry cure evenly over fillets; wrap tightly with two layers of plastic wrap.
- Place one piece of fish, skin-side down, in a pan large enough to accommodate the fish. Place the other piece of fish, skin-side up, on top of the first. Place a cutting board on top of the fish, and weigh down board with soup cans or bricks. Chill 24 hours.
- Remove weights, unwrap fish, and drain liquid. Wrap fish again tightly in two fresh layers of plastic, reversing position of top and bottom pieces. Place weights on top; return to refrigerator. Chill 24 hours more.
- Repeat step 4.
- Unwrap the salmon, and scrape off the dry cure. Slice the salmon on the bias as thinly as possible, and serve. The gravlax can be stored, wrapped in plastic, in the refrigerator up to 3 days.
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Sabir Bugti
[email protected]This is the best gravlax recipe I've ever tried! The salmon is so tender and flavorful, and the brown sugar gives it a lovely caramelized crust. I will definitely be making this again and again!
Arshad Abbas
[email protected]This gravlax is delicious! The brown sugar gives it a wonderful sweetness that pairs perfectly with the salty salmon. I love the dill and citrus zest in the cure, they really brighten up the flavor. I will definitely be making this again.
Maddex Bingham
[email protected]I made this gravlax for a party and it was a huge hit! The salmon was so tender and flavorful, and the brown sugar gave it a lovely golden color. I will definitely be making this again.
Shahida Shahida
[email protected]This gravlax is amazing! I love the sweet and smoky flavor that the brown sugar gives it. The salmon is so tender and flavorful, and the dill and citrus zest really brighten up the dish. I served it with blinis and crème fraîche, and it was a huge hi
Malik NABEEL
[email protected]I've made this gravlax several times now, and it's always a hit. The brown sugar gives it a wonderful sweetness that pairs perfectly with the salty salmon. The dill and citrus zest add a nice brightness, and the salmon is always so tender and flavorf
Moazam Farooq
[email protected]This gravlax is easy to make and so delicious. The brown sugar gives it a lovely golden color and a slightly caramelized flavor. The salmon is so tender and flavorful, and the dill and citrus zest really brighten up the dish. I served it with blinis
Niwamanya Gerald
[email protected]I'm not a huge fan of gravlax, but I thought I'd give this recipe a try. I'm so glad I did! The brown sugar really mellows out the flavor of the salmon, and the dill and citrus zest add a nice brightness. I will definitely be making this again.
Bijoy banro
[email protected]This gravlax is delicious! The brown sugar gives it a wonderful sweetness that pairs perfectly with the salty salmon. I love the dill and citrus zest in the cure, they really brighten up the flavor. I will definitely be making this again.
Saw Maung Nyunt
[email protected]I love gravlax, and this brown sugar version is a new favorite. The salmon is so tender and flavorful, and the brown sugar gives it a lovely caramelized crust. I served it with blinis and crème fraîche, and it was a huge hit with my family.
Agomuo Obianuju
[email protected]This was my first time making gravlax, and I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were incredible. The salmon was cured perfectly, and the brown sugar gave it a delicious sweet and smoky flavor. I will defi
Hasib Sohail
[email protected]I've made gravlax many times before, but this brown sugar version is by far the best. The salmon is so moist and flavorful, and the brown sugar gives it a lovely golden color. I will definitely be making this again and again!
michelle andell
[email protected]This gravlax is amazing! The brown sugar gives it a wonderfully sweet and slightly caramelized flavor. The salmon is so tender and flavorful, and the dill and citrus zest really brighten up the dish. I served it with blinis and crème fraîche, and it