Tequila Cured Salmon Gravlax Recipes

Steps:

• On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder.
• Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours.
• Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.
• Serving Suggestions: .
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
• Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.;
• Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.;

Steps:

• Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
• Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
• Scatter the ginger julienne and cilantro evenly on top.
• Cover with plastic wrap.
• Place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
• Refrigerate for at least 24 hours, or for better flavor, up to 3 days.
• Every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
• To serve, discard the ginger and cilantro.
• Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.

Steps:

• Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
• Mix the sugar, salt and pepper in a bowl.
• Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
• Cover with 1/3 of dill.
• Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
• Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
• Remove from plastic wrap and discard accumulated juices.
• Rewrap and refrigerate another 24- 48 hours.
• Scrape off the marinade and slice paper thin.
• Serve with Mustard Dill Sauce (Recipe #68168).

Steps:

• There is a central line of small bones that extends down into salmon fillets. Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed. If you feel any, pull them out with a small pair of pliers or a strawberry huller. Arrange the fillet skin side down on a large sheet of plastic wrap.
• Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped. Transfer to a small bowl and mix with the salt and sugar. Spread this mixture in one layer over the exposed surface of the salmon.
• Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray. Refrigerate for at least 12 hours, but preferably for 1 day. All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon. Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.
• To serve, cut crosswise on a slant into slices as thin as possible. Sprinkle with the garnish.