Gravlax!

Gravlax!

Gravlax is a cured raw salmon dish VERY popular in Scandinavia.  The word itself translates to "buried salmon," which is appropriate because it was originally made by fishermen who would bury salmon filets above the high-tide line.  Nowadays, no digging is required, thankfully.

Historical Accuracy:  This is a more modern take on a traditional dish.  Give it a 5/10, I suppose.

How's It Taste?  If you like smoked salmon, this is somewhat similar.  It's quite enjoyable, in my opinion, and a high-protein, healthy snack.  The steward sauce is likewise quite good.

Recipe:

1 salmon filet

4 tbsp brown sugar

4 tbsp kosher salt

TONS of dill.  Seriously.

You're going to make a fish sandwich here.  Cut the filet in half.  Get a pan and put one half-filet in it, skin-side down.  Rub the flesh with salt and sugar.  Add in TONS of dill.  No, more dill.  There is no such thing as too much dill in gravlax,  Rub the other half-filet in sugar and salt and place it on top of everything.  Cover the pan with foil or plastic wrap and place weight on the fish.  Refrigerate, turning each day and covering the fish with the collected brine, for four days, then serve with Steward Sauce (see below).

Steward Sauce:

5 tablespoons mustard

2 tablespoons white vinegar

1 tablespoon honey

1 tablespoon olive oil

2 tablespoons finely-chopped dill

Combine all ingredients until mixed well.