1 pound Salmon Filet
2 Cups REAL Salt
1 Cup Coconut Sugar
1/4 cup Aromatics (Herbs, Spices, Vegetables) Red onion, Cilantro, Tequila, Lime Juice, Fennel, Peppercorns, Jalapeno, ETC…
Spread half of the salt mixture on a large sheet of plastic wrap. Spread the salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered. Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours. Rinse and dry. Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Rinse the salmon under cold water and pat dry. Slice the gravlax. Use a carving knife to cut the salmon in half lengthwise. Trim off any remaining dark flesh from the skin side of each piece. Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.
Presented by: Knoxville Convention Center