OUR SIGNATURE SALMON

page No. 1

Simple Salmon Gravlax on Toast Points

P in bones are the tiny bones that stick out sideways from the center of the fi llet. To remove, run your fi ngertip lightly down the middle on the thickest side of the fi llet. Grasp the end of each bone with tweezers or needle-nose pliers and pull straight out. (Pulling up or back might tear the fl esh.) There are approximately 10-15 bones per silver salmon fi llet and they will come out easily with a fi rm tug. Pin bones can also be easily removed after curing. 1 lb. king or silver salmon Pull pin bones from fi llet. in 12 more hours. Repeat process until fi sh is completely cured. 3 tbsp. kosher salt In a two-inch deep glass or ¼ cup brown sugar ceramic dish that fi ts the fi sh Rinse off any undissolved salt or 2 tbsp. fresh dill, fennel, or 2 tbsp. closely, mix salt, sugar, herbs, sugar from the salmon to discover dried crushed fennel seeds lemon zest, and liquor. Spread this the salmon is slightly weathered Zest of 2 lemons mixture evenly over both sides of looking. It should not be shiny, 1 tsp. cracked or ground pepper the fi llet. Wrap the coated salmon but transformed into a perfectly ¼ cup vodka or cognac (optional) in plastic cellophane; place in pan. dense, fl avor-packed dish. Garnish: thinly sliced red onion Take slightly smaller size pan or Slice the salmon at an angle as 6 slices rye bread, crust removed, similar fl at object and place on thinly as possible with a sharp, cut in triangles and toasted top of fi sh. Weight the top of pan thin-bladed knife. Don’t worry Sweet Onion Marmalade with something heavy to press on about the skin; it’s harder to cut 1 red onion, minced the fi llet and draw moisture out. than you’d imagine, so it’s easy to 1 cup brown sugar Refrigerate for up to 36 hours. just leave it behind and intact. ½ cup red wine vinegar The salmon should be fi rm to Spread the slices on top of Combine all the ingredients. the touch at the thickest party of toasted rye bread and garnish Simmer over low heat until fi llet when fully cured. If, after 24 with onion marmalade. Gravlax reduced by half. Allow to hours, your salmon is still a little will last one week in refrigerator, cool completely and store in soft, pour the excess juices and or wrapped tightly in plastic wrap refrigerator for up to a week. brine over the fi sh, put it back in and foil for two months in freezer. the refrigerator and check it again