Lazy Salmon Gravlax

Note 1 : Adapted from <https://www.simplyrecipes.com/recipes/how_to_make_salmon_gravlax/> and <https://www.recipetineats.com/cured-salmon-gravlax/#recipe> and <https://www.instagram.com/reel/DLIOSD5Ib9f/?igsh=bTBrejA3bGhoeWZn>

2 center-cut (500gm total) fresh salmon fillets

1/8 cup (40gm) coarse salt

2 tbsp (24gm) light brown sugar

1 tbsp (12gm) fine sugar

+1 tbsp light soy sauce

1/2 tsp fennel seeds, crushed

1 bunch of fresh dill sprigs, cut 2" pcs

+1 tbsp mixed peppercorns

Fresh basil

Fresh dill

Lemon zest

Olive oil

1. Mix all curing aromatics. Lather onto salmon, placed vertically on top of each other with flesh side connecting, i.e. skin-side down and on top. Wrap with a cling wrap.

2. Cure in fridge for a total of 24-36 hours. 12 hours each, flip bottom up.

3. After 36 hours, rinse salmon off all curing salts. Pat dry with a kitchen towel. Lather generously with herbs and olive oil mixture. Cure for few more hours.

4. Cut thinly and serve well with bagel, cream cheese, onion, capers and dill.