Salmon Gravlax in Sashimi Recipe

Ingredients:

• 1 pound of salmon fillet, skin on
• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 tablespoon black peppercorns, crushed
• 1 tablespoon juniper berries, crushed
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 3 tablespoons fresh dill, chopped
• 1 1/2 tablespoons sake
• 1 1/2 tablespoons mirin
• 1 tablespoon soy sauce

Instructions:

1. Mix together salt, sugar, crushed peppercorns, juniper berries, lemon zest, and orange zest in a small bowl.
2. Rinse the salmon fillet and pat it dry with paper towels.
3. Place the salmon skin side down onto a large piece of plastic wrap.
4. Spread the salt mixture evenly over the fillet, pressing it into the flesh. Top with chopped dill.
5. In a small bowl, mix together the sake, mirin, and soy sauce. Pour over the salmon fillet.
6. Wrap the salmon tightly with the plastic wrap and place it in a large dish. Refrigerate for at least 24 hours, or up to 48 hours.
7. Remove the salmon from the plastic wrap and rinse off the salt mixture under cold water. Pat dry with paper towels.
8. Using a sharp knife, thinly slice the salmon on a bias, cutting against the grain.
9. Serve the salmon gravlax in sashimi style with wasabi, soy sauce, and pickled ginger.

Verdict: This salmon gravlax recipe is a spin on traditional Nordic gravlax, infused with Japanese flavors. The salmon is rich and buttery with hints of citrus, herbaceous dill, and umami from the soy sauce. It’s perfect for serving as an elegant appetizer or a light yet satisfying meal.

Serving Suggestions: Serve the salmon gravlax in sashimi style on a bed of sushi rice with thinly sliced cucumbers, avocado, and radishes. Or, arrange the salmon on a platter with a variety of crackers, crostini, and sliced bread for a stunning charcuterie board.