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STEPS
INGREDIENTS

Toast the Spices

Toast the Spices

Place the dill and the spices on the salmon.

Place the dill and the spices on the salmon.

Wrap tightly in plastic then place another cookie sheet onto the salmon and weigh it down with some cans. Then place in fridge for at least 2 days.

Wrap tightly in plastic then place another cookie sheet onto the salmon and weigh it down with some cans. Then place in fridge for at least 2 days.

After 2 days scrape off spice mix, and the gravlax is ready to serve.

After 2 days scrape off spice mix, and the gravlax is ready to serve.

  • 1.5lb center-cut salmon
  • 1.0Tbsp black peppercorns
  • 1.0Tbsp coriander seeds
  • 1/2Tbsp white peppercorns
  • 1/2c sugar
  • 1.0c course sea salt
  • 4.0oz fresh dill
  • 2.0 cookie sheets
  • 1.0 dumbell or heavy can
Colorado Springs, CO
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