Three Citrus Gravlax

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WoW!!! If I could give this recipe ten stars I would!!! I pile my lox high with heavy bags of rocks, probably more weight then a cast iron pan, I also let it cure for 3 days and the results are much more cured and less raw than after only one day! Super easy and super elegant and delicious! I will make this recipe forever! Love it! Thanks Emeril!

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I have made this the past 3 years over the holidays.
It is a wonderful recipe and so easy - though your guests will not think so!

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Gonna make two more today. I double the recipe for the cure, put the cure on both, then wrap the 2 fillets together, flesh side to flesh side, then wrap with plastic wrap.

And even though the result is not really lox, I also like to smoke them VERY LIGHTLY and VERY COOL after they are cured.

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trim the four edges of the salmon prior to eating as the edges tend to get harder than the main portion of the meat

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I just tried this recipe, precisely as-written, on a nice, 3lb salmon filet. The result was nothing less than spectacular! This dish was a centerpiece to a very intimate finger-food meal that was enjoyed by the entire family.

The citrus highlights are a very special touch and provide subtle, but distinctive and most-refreshing overtones to the lox.

I served these lox liberlly sprinkled with capers and a little freshly-ground black pepper. Red onion, whipped cream cheese, thinly-sliced hothouse tomatoes and cucumbers were also made available to stack atop freshly toasted mini-bagels. A delicious sauvignon blanc nicely complemented the meal.

I'm looking forward to trying this recipe again, but as a preface to lightly smoking (perhaps only 1 - 2 hours the prepped filets over some apple, mesquite or cherry wood.

Thank you!

-Gene