I've wanted to do this for awhile and finally got around to it for an afternoon lunch with a couple friends. I first encountered this recipe during the Zachy's Wine Auction held at Daniel. Usually a side of salmon is enough for both days of the auction, but last time they went through two whole fish. I think its that good. When it's done well it's wonderful with citrus and dill fragrances complementing the salmon flavor. It's one of the best expressions of one of my favorite fish.
1kg coarse sea salt
500g sugar
1 orange, juiced and zested
1 lime, juiced and zested
1 lemon, juiced and zested
1 bu. dill, chopped
1/2 pound salmon filet
Combine the ingredients except for the salmon. The mixture should be like barely wet sand. If it's too wet add more salt and sugar in the proper 2:1 ratio.
Trim the salmon to a uniform shape. Remove any excess belly flap and reserve for another use. Use a flat container like a pyrex baking dish. Pack the cure all around the fish. Make sure every bit of the fish is covered. Refrigerate overnight 8-12 hours.
Afternoon Lunch
Sangria
Salmon Gravlax with Arugula
Potato Salad
Grilled Sardines with Zucchini and Red Pepper
