I love this Three Day Gravlax for the very simple fact that it just so easy to make. It just takes time. I found this recipe in theThree Day Gravlax, findingourwaynow.com

I love this Three Day Gravlax for the very simple fact that it just so easy to make. It just takes time. I found this recipe in the How To Cook Everything: The Basics by Mark Bittman.  This Three Day Gravlax is great in the morning with bagels and cream cheese, as a hor d’oeurve or just by itself as a snack.  It is sinfully good.

Three Day Gravlax

Three Day Gravlax, findingourwaynow.com

Ingredients: Makes at least 12 servings

  • 1 1/2 cup salt
  • 1 1/2 cups sugar
  • 1 bunch dill, chopped, stems and all
  • 2- to 3-pound fillet of salmon (check that all bones are removed)

Directions:

Prepare a baking sheet with large sheets of plastic wrap.  Mix the salt, sugar and dill together until blended. Place the salmon, skin side down, on the plastic wrap. Cover the flesh side of salmon with salt and sugar mixture, making sure to coat it completely. There is more then enough of the mixture so just pile it on.  Wrap the fish well with the plastic wrap. Refrigerate immediately for about 30 hours.  After that, unwrap the salmon, and rinse off the cure. Dry, then slice on the bias.

Three Day Gravlax, findingourwaynow.comNotes: The timing for this gravlax is imprecise; the longer it sits the drier and stronger the flavor will become. So if you’re ready to serve it in just 24 hours after beginning the cure, by all means do so. Conversely, if you want to hold the cure for an additional 12 or 24 hours, feel free.  Remember to always treat the finished gravlax as a fresh product. Keep it well wrapped and refrigerated, and use it within a few days. Freezing is a safe option, but it will dry the salmon out to some extent, so avoid it if at all possible.

One of many ways we use this Three Day Gravlax is as lox and bagels, simple potato chip appetizer with sour cream, in an omelet, or by itself with a little sour cream and lemon juice.  The options are endless.  We love taking this as an item for a family holiday potluck.  It disappears very quickly when we do. Enjoy.

Time to eat…

If you liked this “Three Day Gravlax” recipe, don’t forget to check Homemade Baking MixHomemade Granola and Easy Cornbread.



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  • http://twitter.com/geekgirlusa Cheryl Therrien

    I am not a salmon fan, but I love the photos!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Cheryl, I understand that, not everyone does. Thanks for the complement all the same. :-)))

  • http://www.facebook.com/mike.owens.790 Mike Owens

    This stuff is gooooood….loved it at Thanksgiving

    • http://findingourwaynow.com/ Susan Cooper

      Hi Mike, I agree and it couldn’t be any easier. Enjoy. :-)

  • Laniece@BalanceDaily

    I like the idea of putting in on chips but I will consider making this and using it on toasted pieces of french bread for my next holiday party.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Laniece, You’ll love it on toasted French as well. Have fun with this at your holiday party. Oh, and thanks for stopping by. :-)

  • Elizabeth Scott

    I agree with Cheryl, I am not a fan of salmon but my husband and son love it so I will be making this for them. Can you use other herb other then dill?

    • http://findingourwaynow.com/ Susan Cooper

      I get that. I know your family would love it thou. That is a good question. I wouldn’t recommend using any other herb other then dill. Other herbs may be off putting. :-)

  • Lisa J. Jackson

    I love salmon with lemon, but have trouble with attention span when it comes to cooking, so if I start to prepare this, I may just forget about it until it’s past fresh! But I like how it can be a different and delicious appetizer, so will keep it in mind. thanks!

    • http://findingourwaynow.com/ Susan Cooper

      I know what you mean. in my case my husband watches it like a hawk. He usually can’t wait for it to cure. That’s why is never lasts long when it’s done… LOL

  • http://twitter.com/JeriWB Jeri Walker-Bickett

    I love salmon and I love chips, so this one easily sounds like a winner to me. I also like idea of using it in an omelet.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jeri, This is a recipe that never stays around long at our house. It is so easy and so good, especially on chips. :-)

  • Jon Jefferson

    After working weddings for quite a few years, salmon is generally not on a preferred list for me (wordy yep). But cured salmon is always a good thing.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jon, I so get that. My husband use to cater weddings years ago and there are things that he is still tired of from that experience. Fortunately cured salmon isn’t one of them. :-)

  • http://www.facebook.com/patrick.huff.5 Patrick Huff

    I have made this quite a bit. Very easy.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Patrick, I figured you had. It always surprises people when I show them how easy it is to make. :-)

  • http://www.facebook.com/dbcurrie Donna Currie

    I’ve never thought to make this myself, but you’re right – it’s easy. I’ll have to put this on the to-do list for the next time I buy salmon.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Donna, I love making this when I can find a nice salmon fillet. It never lasts as long as it takes to cure… LOL. Have fun making this. :-)

  • Maribel Reyes

    Looks delicious! :D Yum! you are making me hungry.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Maribel, It really is. Give it a try. I think it will surprise you how easy it is. :-)

  • Stephanie Ruby Feldman

    Not a fan, but passing on to daughter who is!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Stephanie, I get that, not everyone is. Thanks for sharing. :)

  • http://twitter.com/InkkReviews Krisha & Katie

    Lox and bagels!!!! Yum! I have yet to find a place in the south that makes it to perfection like up north. I may have to attempt this after the crazy holiday season.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Krisha, I make this because it’s go good and a lot less expensive. I’m making some for a friend of mine as a gift just before the holidays begin. She’ll be so surprised. Happy Holidays. :)

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