Citrus Cured Salmon Gravlax
Prep Time:
15 Minutes
Cook Time:
Yield
Ingredients
4 # Salmon filet - ask your fishmonger for 2 tail pieces, 2 # each.
1/4 C. Grand Marnier or Cointreau
1 C. Sugar
1 C. Kosher Salt
Zest from 2 lemon, 2 lime, 2 orange
1 Bay leaf
1 T. Fennel seeds, toasted
2 sprigs fresh thyme
Preparation
Toast fennel seeds until fragrant in a saute pan over medium heat, stirring frequently to avoid burning.
Use a mortar and pestle to grind the bay leaf, fennel seeds and thyme together.
Place the salmon filets, skin side down, on several pieces of plastic wrap. Pour the alcohol over the flesh. Combine all ingredients is a bowl, and rub all ingredients onto the fish, pressing lightly with your hands. Place the fish, flesh side, together (tails opposite) to produce a brick. Wrap tightly and place into a glass or ceramic vessel (casserole dish, etc). Place something to stabilize (I use a small rectangular cutting board) and weigh down with a large can. Place in refrigerator and turn every 12 hours. Cure for 1 - 2 days.
When you are ready to serve, unwrap salmon and discard juices. Gently wipe off marinating mixture. To cut, use your sharpest knife, hold the tail with one hand for leverage, and slice very thinly, away from the tail, at an angle, just avoiding the skin.
Garnish with Arugula salad and creme fraiche with Lemon zest.
