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Juniper-and-Gin Gravlax
Credit:
Justin Walker
Recipe Summary
prep: 45 mins
total: 3 days 45 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
3/4 cup kosher salt
1/2 cup sugar
3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange
1 tablespoon coarsely ground pepper
2 tablespoons coarsely ground juniper berries
1 cup chopped fresh dill
1/4 cup gin, such as Hendrick’s
1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed
Meyer-Lemon Relish, for serving
Salmon roe, crackers or crostini, capers, creme fraiche, shaved fennel, and sliced red onion, for serving
Gallery
Juniper-and-Gin Gravlax
Credit:
Justin Walker
Recipe Summary
prep: 45 mins
total: 3 days 45 mins
Yield: Serves 8 to 10
Gallery
Juniper-and-Gin Gravlax
Credit:
Justin Walker
Juniper-and-Gin Gravlax
Credit:
Justin Walker
Juniper-and-Gin Gravlax
Recipe Summary
prep: 45 mins
total: 3 days 45 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 45 mins
total: 3 days 45 mins
Yield: Serves 8 to 10
prep: 45 mins
total: 3 days 45 mins
prep:
45 mins
total:
3 days 45 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 3/4 cup kosher salt
- 1/2 cup sugar
- 3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange
- 1 tablespoon coarsely ground pepper
- 2 tablespoons coarsely ground juniper berries
- 1 cup chopped fresh dill
- 1/4 cup gin, such as Hendrick’s
- 1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed
- Meyer-Lemon Relish, for serving
- Salmon roe, crackers or crostini, capers, creme fraiche, shaved fennel, and sliced red onion, for serving
Directions
Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve with relish, roe, crackers, capers, creme fraiche, fennel, and onion.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Juniper-and-Gin Gravlax
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Reviews:
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Newest
All Reviews for Juniper-and-Gin Gravlax
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
