Salmon Gravlax. Total Time: 2 to 3 days for curing. Yield: Serves 8 to 10. INGREDIENTS: 1 side sushi-grade wild-caught salmon with skin, 2 to 2 1/2 pounds, pin bones removed; ...

Homemade Gravlax. 2-3 pound salmon fillets (preferably center piece, skin on, trimmed)* 1 cup kosher salt. 1 cup sugar. 2 tablespoons cracked white peppercorns (I used 1 teaspoon finely ground ...

You say holidays, and I say gravlax. In our Danish-American home, the winter holiday season is not complete without making home-cured salmon gravlax. It’s simple to make and an easy, elegant ...

Place wrapped salmon on large plate and place another plate on top of it, weighed down by a couple of heavy cans. Refrigerate, flipping salmon every 12 hours or so.

Cured salmon with dill, gin, and spices—no cooking, just bold flavor. Check out what 'Yizo Yizo' star Innocent Masuku has to say about the death of Madluphuthu ...

Wrap the salmon tightly in plastic wrap and place on a platter or plate in the fridge for 3 to 5 days. When you are ready to serve, remove from the fridge and drain the liquid.

This salmon gravlax dip from Square One Fish Co. makes for a great appetizer to spice up any backyard barbecue. Lay salmon filets skin down in a pan. Make equal part salt/ sugar and rub on salmon ...

Gravlax, arranged like a fan of rose petals on a platter, is a perfect match for the savory cakes. ... Just take skin-on salmon fillets, spread them with equal parts sugar and kosher salt.

Gravlax is a traditional Scandinavian cured salmon prepared here by Tony Nasello. (Photos by Michael Vosburg / Forum Photo Editor) Like many in our region, my grandfather, Don Mathison, was 100 ...

After our most recent smoked salmon taste test, I’ve updated this list with an extra smoky smoked salmon and a new best gravlax. But before we get into it, I do need to talk about an honorable ...