INGREDIENTS:
- 1/2 cup coarse salt
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon whole coriander seeds
- 1 teaspoon freshly ground black pepper
- 1 (3-pound) boneless wild Alaskan sockeye salmon fillet, skin on
- 1/4 cup extra-virgin olive oil
- 2 tablespoons vodka
- 1 bunch fresh dill, coarsely chopped
- Thinly sliced pumpernickel bread, cut into squares
- Mustard Sauce (see below)
MUSTARD SAUCE
- 1/4 cup Dijon mustard
- 1 teaspoon dry mustard
- 3 tablespoons sugar
- 2 tablespoons white vinegar
- 1/3 cup light vegetable oil
- 1 small bunch of fresh dill, finely chopped
Gravlax or graved salmon is a Nordic dish consisting of salmon (we prefer wild alaskan sockeye salmon) that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a mustard sauce. We’re excited to share this Pride of Bristol Bay version with you.
Step 1:
With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place sockeye salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.
Step 2:
Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.
Step 3:
Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.
Step 4:
Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice sockeye salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.
Step 5:
Serve on bread, topped with Mustard sauce and reserved dill.
Recipe: Martha Stewart
Photo Credit: David M. Russell (www.marthastewart.com)
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