3 lb fresh salmon fillet, center cut, cleaned & sca
1 large bunch dill, fresh, whole
1/4 cup kosher salt (coarse, or regular is, necessary)
1/4 cup sugar
2 tbsp white peppercorns (or black) crushe, d
A Recipe for
Gravlax (Salmon Marinated In Dill)
After dinner sit a while, and after supper walk a mile. |
| English Saying |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This Recipe for Gravlax (Salmon Marinated In Dill) is one of thousands in the Recipes-to-go Meal Cookbook.
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| James Beard |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This is a recipe for Gravlax (Salmon Marinated In Dill) from the recipe cookbook of Recipes-to-go (Meal)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
sing Sage: |
Food Tip |
There is no such thing as a little garlic. |
| A. Baer |
Cut the salmon in half lengthwise and remove the backbone and the
small, freebones, as well, or ask your fish delaer to do it for you.
Leave the skin on. Place half of the fish, skin side down, in a deep
glass, enamel or stainless steel baking dish or casserle. Wash and
then shake dry the bunch of dill and place it on the fish. (If the
fill is of the hothouse variety and not very pungent, chop the herb
coarsely to release it's flavor and sprinkle it over the fish
instead.) In a separate bowl, combine the salt, sugar and crushed
peppercorns. Sprinkle this mixture evenly over the dill. Top with the
other half of the fish, skin side up. Cover with foil and set a heavy
plate or platter on top of it, slightly larger than the salmon. Weigh
it down with cans or jars and refrigerate for at least 3 days, up to
7 days. Turn the fish over every 12 hours or so, basting with the
liquid marinade that accumulates, separating the halves a little to
baste the salmon inside. Replace the platter and weights each time.
When the gravlax is finished, remove the fish from it's marinade and
scrape away the dill and seasonings. Pat dry with paper towels. Or
leave the dill and seasonings in place. Place the separated halves
skin side down on a carving board and slice the salmon thinly on the
diagonal, detaching each slice from the skin. Gravlax is served as
part of a smorgasbord or as an appetizer and is usually accompanied
by a mustard-dill sauce (see recipe). When gravlax is presented as a
main course, it is garnished with lemon wedges as well as the
mustard-dill sauce and served with toast and perhaps a cucumber salad.
Serves: 8
Gravlax (Salmon Marinated In Dill) Recipe brought to you by Recipes To-Go