Flavor the flesh of Wild Caught Alaskan Salmon* with Lavender, Dill, Vodka and Pink Peppercorns.
- 1 pound wild white salmon, if available
- 2 tablespoons coarse salt
- 3 tablespoons natural cane sugar
- ½ teaspoon fresh cracked black pepper, with some pink peppercorns
- ¼ teaspoon dried lavendar
- ¼ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 ½ tablespoons citrus vodka, or any vodka
- 4 tablespoons fresh dll, cleaned and chopped
Cut salmon filet in half lengthwise. Place one half of salmon, skin side down, on a large sheet of plastic wrap. Rub in the next 5 seasonings: salt, sugar, pepper, lavender and zest. Place in a deep pan. I have used a loaf pan …perfect fit! Top with the lemon juice, vodka and dill.
Place the second piece of salmon over.
Top with weight* and cover all with plastic wrap.
Place in the refrigerator. Cure for 3 days, turning over twice a day.
To serve: remove salmon from brine. Gently rinse under water to remove the brine.
Place on a cutting board, wipe off some dill with a paper towel, blot dry. Slice gravlax very thinly with a sharp knife on the bias. Cover and refrigerate any leftover gravlax, Will stay for up to one week.
*Weight: Cover a brick with 2 sheets of heavy aluminum foil.
To serve: Place a slice of gravlax on bread or flatbread of your choice. Top with a dollop of mustard sauce and a dill sprig and serve. Garnish with fresh or dried lavender.
Can use desired type of Salmon.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: About 18