We usually grill it very simply. When I was a kid my mom used to wrap it in aluminum foil with a few slices of onion and lemon, salt, and pepper, then bake until flaky. That's pretty hard to screw up.
Costco had whole Coho salmon for $6.99/lb. The only problem was that I had to scale and filet it myself. I've never fileted a fish. Google to the rescue! Here's a good guide.
|Not bad for my first attempt.|
I've wanted to try making gravlax for a while. About two years ago I participated in Charcapalooza... until I got pregnant. The thought of preserving meat was a little too much for me at the time and I dropped out of the effort. But recently I've been hearing the call of home-curing meats. A blurb on NPR cinched it and I went in search of salmon.
Gravlax (cold-cured salmon)
6-8 ounces salmon filet
30 grams salt
15 grams sugar
Dill (I used dried)
Mix salt and sugar.
Pour about 1/3 of the salt/sugar mixture into the bottom of a container. Place the salmon on top. Pour another 1/3 of the mixture, sprinkle enough dill to cover, then add the rest of the mixture.
Wrap and leave the salmon on the counter for an hour then refrigerate. Flip the salmon ever 12 hours (up to 72 hours).
When the salmon is cured to your liking, rinse, pat dry, and slice very thinly on the bias. It will get quite firm due to the salt drawing out quite a bit of liquid. Here's my gravlax after 24 hours. Notice all the liquid.
Serve on toasted baguette slices or crackers with your choice of toppings.
So I have no idea what my gravlax actually tastes like. Lesson learned: label stuff.