Like a good Jewish girl, I’m a fan of lox, but I’m not a fan of the chemically flavor you get from packaged lox. I’ve seen lots of recipes for gravlax, so I decided to make it for Passover since it doesn’t keep long enough for AK and me to finish it all in time (my Dad loves lox).
I adapted a recipe from The Minimalist archives, and it came out great. The lemon zest added a nice brightness, and the dill a little spice. Make sure you rinse all of the cure off, otherwise it’ll be too salty.
Lemon & Dill Gravlax
Adapted from The Minimalist’s Gravlax
Time: 10 minutes, plus 24 to 36 hours’ refrigeration
1/4 cup salt
1/2 cups sugar
zest of 1 lemon
1 large bunch dill, stems and all, chopped
1 2- to 3-pound fillet of salmon, pin bones removed
- Mix together the salt, sugar, lemon zest and dill. Place the salmon, skin side down, on a large sheet of foil. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely. (There will be lots of salt mix; just pile it on.)
- Wrap the fish well. Refrigerate immediately for about 36 hours.
- Unwrap the salmon, and rinse off the cure. Dry, then slice thinly on the bias, and blot dry with paper towel (this part is optional but I don’t like my lox slimy). Serve immediately, or refrigerate for up for 5 days.
Grand total: $9.28; makes 10-12 servings