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Try This at Home: How to Make Gravlax

From: Food Network Magazine

Make brunch like an Iron Chef: Marc Forgione shows you how to cure your own salmon.

Photo: Penny De Los Santos

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Gravlax is salmon that's cured in salt, sugar and dill and is not smoked. It's different from the lox sold today, which is often cold-smoked.

Photo: Penny De Los Santos

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"Gravlax is so easy to make … I like to drape slices over warm scrambled eggs," says Mark.

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Remove the bones: Run the back of a chef's knife along the surface of the salmon to help reveal any bones.

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Use tweezers to pull out the bones, dipping them in water as you go so the bones slip off. Pat the salmon dry with paper towels and set aside.

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Make the cure: Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.

Photo: Penny De Los Santos

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Prepare the onions: Toss the onions and lime juice in a medium nonreactive bowl.

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Cure the salmon: Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top.

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Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered.

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Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak out. Refrigerate 24 to 36 hours.

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Rinse and dry: Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon.

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Photo: Penny De Los Santos

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Rinse the salmon under cold water and pat dry.

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Slice the gravlax: Use a carving knife to cut the salmon in half lengthwise.

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Trim off any remaining dark flesh from the side where the skin was of each piece.

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Slice on the bias as thinly as possible, wiping your knife with a cold, damp towel between slices.

Photo: Penny De Los Santos

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To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.

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