Gravlax on Pink Himalayan Salt Blocks
This recipe is adapted from the “Salt Block Gravlax” recipe in Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes.
Serves 6
2 large Himalayan Salt Blocks (6x9x2) or The Meadow’s Gravlax Starter Set (two 4x8x2)
Bunch of fresh dill sprigs
2 teaspoons freshly ground white pepper
1/2 teaspoon coriander seeds
1/2 teaspoon dry yellow mustard
1/4 cup brown sugar
1 pound salmon fillet, skin on, pin bones removed
Melba toast or crackers for serving
Cover one block with half of the dill sprigs. Mix the dry ingredients. Place the salmon on the dill-covered salt block, skin down. Coat the fleshy parts of the salmon, and cover with the remainder of the dill sprigs. Place the second salt block on top, wrap the whole thing in plastic wrap, and place in a fridge.
Leave in the fridge until the fish becomes resilient but not firm to the touch. The top surface should be dry, the sides moist, and the flesh will be slightly opaque. Allow one to three days. Thinner and wild salmon cure faster, while thicker and farm-raised salmon take longer.
When it is ready, unwrap the gravlax, rinse off the spices, and pat dry. Serve skin side down on melba toast or crackers.
Mark Bitterman :: Aug.30.2012 :: Gourmet Salt, Recipes, Salt Blocks :: 2 Comments »
This recipe sounds great. I already own one salt block. Is there a way to cure the salmon using only one salt block and doing just one side of the fish at a time and leaving it in the fridge a little longer?
@Sherry – There is not an easy way because the salmon will spoil if you’re not careful. As an experiment, you could try placing several layers of paper towel on a sheet pan, place the salmon rubbed in curing mixture on that, and the block over that, for one day, flip it over, top with a block again for 1-2 days, and then flip back again on the first side and top with a block one last time. Timing would depend on thickness of salmon. If you try, let us know how it works out!