Gravlax is a classic Scandinavian delicacy that is gaining popularity in the United States as well. It is a type of lightly cured salmon that is served cold or at room temperature, usually with a dill, mustard or horseradish sauce. Ina Garten is a popular chef and cookbook author who has published several recipes for gravlax over the years. This recipe is one of her most popular creations and is sure to please all who try it.
Ingredients for Ina Garten's Gravlax Recipe
Ina Garten's gravlax recipe calls for a few simple ingredients: a two-pound side of fresh salmon, two tablespoons of kosher salt, two tablespoons of brown sugar, two tablespoons of freshly ground black pepper, two tablespoons of fresh dill, one tablespoon of juniper berries (or crushed juniper berry powder) and one-quarter cup of aquavit or vodka (optional).
Instructions for Making Ina Garten's Gravlax
Begin by preparing the salmon. Remove any pin bones with tweezers and rinse the salmon in cold water. Place the salmon in a shallow glass or ceramic bowl, skin side down. In a small bowl, mix together the salt, sugar, pepper, dill and juniper berries (if using). Sprinkle the mixture over the salmon and then pour the aquavit or vodka (if using) over the top. Cover the bowl with plastic wrap and place it in the refrigerator for 24 hours.
After 24 hours, turn the salmon over and let it rest for another 24 hours. After 48 hours, the salmon should be firm to the touch and a pale pink color. Carefully scrape away the cure mixture with a spoon, then rinse off the salmon under cold running water. Pat the salmon dry with paper towels and wrap it in plastic wrap. Place the salmon in the refrigerator for up to three days.
When ready to serve, slice the salmon thinly against the grain and arrange it on a platter. Serve with a dill, mustard or horseradish sauce. Enjoy!
Tips for Making Ina Garten's Gravlax Recipe
For best results, use a fresh, high-quality side of salmon. Do not use farm-raised salmon for this recipe. Make sure to use fresh dill and juniper berries, as their flavor is essential to the flavor of the gravlax.
The amount of curing mixture used in this recipe can be adjusted to suit your taste. Feel free to adjust the amounts of salt, sugar, pepper, dill and juniper berries to get the flavor you prefer. For a less salty gravlax, use less salt and more sugar.
If you don't have aquavit or vodka on hand, you can substitute an equal amount of white wine or vermouth. The alcohol helps to draw out the flavor of the salmon and the other ingredients.
Frequently Asked Questions
What is the difference between gravlax and smoked salmon?
Gravlax and smoked salmon are both cured fish preparations. Gravlax is cured with a mixture of salt, sugar, pepper and dill and is served cold or at room temperature, while smoked salmon is traditionally smoked over wood and served hot or cold.
What type of salmon should I use to make gravlax?
It is best to use a fresh, high-quality side of salmon for this recipe. Do not use farm-raised salmon, as it does not have the same flavor and texture as wild-caught salmon.
How long does Ina Garten's gravlax recipe take to make?
This recipe takes 48 hours to prepare, plus up to three days of refrigeration time. Most of the time is hands-off, as you simply let the salmon cure in the refrigerator.
Can I adjust the amount of cure mixture used in this recipe?
Yes, you can adjust the amount of cure mixture used in this recipe to suit your taste. Feel free to adjust the amounts of salt, sugar, pepper, dill and juniper berries to get the flavor you prefer.
Can I substitute the vodka or aquavit in this recipe?
Yes, if you don't have aquavit or vodka on hand, you can substitute an equal amount of white wine or vermouth. The alcohol helps to draw out the flavor of the salmon and the other ingredients.
