Cured salmon or gravlax has its origins in Scandinavia in the Middle Ages where it was used as a way to preserve the salmon.
You will find many methods and ingredients for preparing cured salmon. This is one of my favorites currently, but I will keep experimenting with different curing spice and flavour mixtures, and will likely adjust or replace this recipe in the future. I encourage you to experiment as well.
Citrus Cured Salmon
- 2 kg salmon. Ideally 2 cuts the same size and thickness.
- 2 star anise
- 1 Tbsp juniper berries
- 1 Tbsp black pepper
- 1 Tbsp fennel seeds
- 4 Tbsp gin
- 1/2 cup raw sugar
- 1/2 cup rock salt
- Zest and juice of one lime
- Zest of one orange
Grind the star anise, juniper berries, black pepper, fennel seeds, and rock salt to a powder.
Put in a bowl and add raw sugar, lime and orange zest, lime juice, and gin. Mix well.
Spread some of the curing mix on to plastic wrap. Add two salmon fillets, side by side, skin side down.
Top both fillets with curing mix. add a generous layer of fresh dill to one of the fillets.
Fold the fillet without the dill over the top of the one with the dill.
Seal in the plastic wrap.
Place wrap in a high sided tray and add another tray on top. Weigh with a couple of cans of something.
Refrigerate for 24 to 48 hours, turning every 6 or so.
After curing, wash off all the salt and spices under running water and dry with paper towels. Remove the skin with a sharp knife. Slice the salmon thinly across the grain before serving. Can be refrigerated for several days.