Blood Orange & Dill Gravlax
An ancient Scandinavian method of salt-curing salmon, this gravlax radiates the flavor of blood orange and fresh dill while preserving the high content of healthy fats naturally present in wild-caught salmon.
Equipment
- Himalayan Salt Block (you can also use clean rocks or other food-safe weights)
Ingredients
- 2 lbs wild-caught salmon
- 1 cup mineral salt
- 1 bunch fresh dill
- 1 blood orange
Instructions
- Wash and gently pat dry salmon filets. Remove any bones, then place, skin-side-down in rimmed broiling or roasting pan. Assemble curing ingredients.
- Zest blood orange, and roughly chop fresh dill. Reserve skinned orange for breakfast or other use.
- Mix blood orange zest, chopped dill, and salt until combined.
- Evenly spoon curing mixture onto the flesh sides of each salmon filet.
- Place salmon filets flesh-to-flesh on top of each other.
- Place salt block (or other weight) on top of salmon filets.
- Wrap entire pan in plastic wrap or add an air-tight lid.
- Refrigerate, then allow to cure for 6-8 hours, or until juices have gathered at the bottom of the pan.
- Gently rinse filets through a strainer, discarding solid curing ingredients.
- Pat dry salmon filets, then peel the skin from the backs of each filet.
- Slice filets into desired lengths on cutting board.
- Assemble on Himalayan Salt Platter for serving.
Notes
I always source my salmon from companies I trust to reduce risk of parasites. I buy only wild-caught salmon from companies like Butcher Box, Sitka Seafood Market, or Sea to Table and then freeze it in my home for at least 10 days prior to preparing.
You can adjust curing time according to taste. Predictably, less time will result in more fish and citrus flavor and more time will result in a saltier dish. We have found our sweet spot to be around 6 hours of curing time, and we always cure in the refrigerator.
Tried this recipe?Let us know how it was!