Gravlax with Wild Juniper

milk braised pork

Gravlax, or cured salmon, is a dish meant to be shared, and more often than not marks a seasonal ocasion, fitting for wild salmon married with wild seasonings.

Serves at least 12

1 cup sugar

7 Tablespoons kosher salt

4 Tablespoons Wine Forest Juniper Berry Rub

2-3 pounds fresh Wild King Salmon side, with skin.

Remove the pin bones from the salmon.

Combine the sugar, salt and Juniper Berry Rub in a bowl and mix them together thoroughly.

Sprinkle a thin layer of the curing mixture in the bottom of a shallow dish that is large enough to hold the salmon side.

Place the side of salmon onto the layer so that the bottom of the side has even contact with the curing mixture. Sprinkle the top of the salmon with the rest of the curing mixture.

Cover the dish, and as long as the weather isn't hot, let sit at room temperature until the mixture has becomed moistened, about 4 hours. Refrigerate for 36-48 hours. The salmon will intensify in color and become firm, releasing moisture. Once cured, scrape the curing mixture from the surface of the salmon and pat with paper towels.

Transfer the salmon to a cutting board, remove the skin and thinly slice the salmon on a diagonal.

Serve with some excellent whole grain bread and creme fraiche.

Tips and Techniques

Fresh Wild King Salmon is ideal for this recipe. It has the flavor and fat content to balance and support the seasonings in the curing mixture as well as being a wholesome food that springs forth from natural systems that the fish do not detract from nor destroy.

Gravlax can be stored in the refrigerator for up to a week and can be frozen for up to a month.

Substitutions and Variations

Traditional Gravlax is prepared with seasonings of white peppercorns and dill. While the flavors in our jupiper berry rub add distinct flavors and notes to the salmon, they harmonize well with the traditional Scandinavian herbs and condiments that typically accompany this dish.