Our dear friend, Humphrey has been recommending his newest salmon dish - gravlax to us. Today, finally I convinced myself to buy a "fresh" salmon fillet from a local fish market and made my own gravlax using the recipe he forwarded to me.
Salt, sugar, ground black pepper, dill and salmon.
Remove bone and pat dry with paper towel. Place salmon fillet on a large piece of plastic wrap.
Mix together salt, sugar and ground black pepper. Spread the mixture over salmon fillet evenly.
Use spoon to crush dill stem slightly and place dill on the salmon fillet.
Wrap the salmon with plastic wrap and place in a deep dish (too collect any liquid), then keep in the fridge for 2 days.
Please refer to the original recipe for detailed recipe, cooking tips and serving suggestions.