Homemade gravlax

I DID IT.

I made cured salmon. And it worked!

There's so many food projects I want to tackle, but this one was quite intimidating. Cured salmon, or gravlax, isn't smoked salmon. Instead of smoking, the salmon is cured with tons of salt + other flavors.

My greatest fear with tackling this was that I was going to poison myself somehow. That didn't happen, but let's keep going.

I worked off of Spoon Fork Bacon's recipe for gravlax which uses lots of brown sugar, salt + dill to cure the salmon.

And it's easy, because you just dump the cure mix on one salmon filet + then top everything with the other salmon filet. Wrap it tight, and wait.

Wait a few days.

And you'll end up with something like this.

Totally transformed + cured. In the end all of those flavors really do hit the salmon. It's kind of incredible because you get the dill, the sugar, and the salt--all in one bite.

But you don't have to stop here. 

Toast up some bread, give 'em a swipe of mayo, a slice of gravlax, grainy mustard + a bit of dill. It reminded me of this salmon I had at the Maltby Street Market in London--but much more salty + sweet.

If you can't get enough of briny flavors, you need to make your own gravlax. It's silly easy.

And no oven was turned on in the making of this post.