A dash of sodium chloride can add much more than mere saltiness. No other ingredient has the power of humble salt to help elevate your cooking. Case in point: use the coarse Maldon stuff to transform salmon into silky cured gravlax for your next breakfast.
By MH Staff - Posted on 9th December 2013
Use coarse Maldon salt to transform salmon into silky cured gravlax for your next breakfast.
In a spice grinder or a clean coffee grinder, pulse together ½ cup of Maldon salt, 2 tbsp of light brown sugar, and 1 tbsp each of fennel seeds, coriander seeds and black peppercorns until roughly ground. Pro tip: don’t own a grinder? Pour the spices into a zip-lock bag and bash away at them with the bottom of a heavy pot or frying pan.
In a medium bowl, combine the ground spices with the zest from half a lemon and 2 tbsp of vodka. Mix well.
Use paper towels to blot dry a 1kg boneless, skin-on salmon fillet. Place it skin side down on a large piece of plastic wrap. Spread the salt mixture evenly over the flesh side and top that with half a bunch of fresh dill. Wrap the salmon tightly in plastic wrap and place it, still skin side down, on a baking sheet lined with parchment paper.
Rest another piece of baking paper on top of the wrapped salmon, followed by another baking sheet and two bricks or large cans. Refrigerate until the salmon feels firm to the touch, 48 to 72 hours, depending on the thickness of the fillet.
Remove the plastic wrap, rinse the salmon under cold water, and pat it dry with paper towels. Slice and serve, or refrigerate, wrapped in plastic, for up to 3 days.