Lemon & Dill Gravlax

Like a good Jewish girl, I’m a fan of lox, but I’m not a fan of the chemically flavor you get from packaged lox. I’ve seen lots of recipes for gravlax, so I decided to make it for Passover since it doesn’t keep long enough for AK and me to finish it all in time (my Dad loves lox).

I adapted a recipe from The Minimalist archives, and it came out great. The lemon zest added a nice brightness, and the dill a little spice. Make sure you rinse all of the cure off, otherwise it’ll be too salty.

Lemon & Dill Gravlax
Adapted fromĀ The Minimalist’s Gravlax

Time: 10 minutes, plus 24 to 36 hours’ refrigeration
1/4 cup salt
1/2 cups sugar
zest of 1 lemon
1 large bunch dill, stems and all, chopped
1 2- to 3-pound fillet of salmon, pin bones removed

  1. Mix together the salt, sugar, lemon zest and dill. Place the salmon, skin side down, on a large sheet of foil. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely. (There will be lots of salt mix; just pile it on.)
  2. Wrap the fish well. Refrigerate immediately for about 36 hours.
  3. Unwrap the salmon, and rinse off the cure. Dry, then slice thinly on the bias, and blot dry with paper towel (this part is optional but I don’t like my lox slimy). Serve immediately, or refrigerate for up for 5 days.

The cost:
salmon: 7.99
dill: 1.29

Grand total: $9.28; makes 10-12 servings

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