Gravlax & Willamette Springers

This is not your traditional Gravlax recipe but I've been experimenting with different methods of preparing salmon & this has become one of my favorite. Spring Salmon fishing this year has continued to be phenomenal into July & with the quality of these fish they make incredible table fare.
This Willamette hen bit a VIP Bronco Spinner & gave me hell, peeling off 50+ ft of line repeatedly before coming belly up into the net.
Bon appetit & happy fishing!

Spring Salmon Gravlax:

2lbs Fresh Chinook-Center Cut
11/2c Diamond Kosher Salt
1/2c White Sugar
1/4c Coconut Sugar
1/4c Brown Sugar
2Tbsp Gochu Jang
2Tbsp Raw Honey
1/2 Lemon-zest & juice
1/4 Orange-zest & juice
1/2 Lime-zest & juice
2Tbsp Vodka
1 pod Cardamom Seeds-Crushed to a powder
1tsp Szechuan Peppercorn
1tsp Black Peppercorn
2tsp Ground Fennel Seed
1/2 Vanilla Bean-Split & Seeded

In a glass container layered with plastic wrap, coat the Salmon Loin in Gochu Jang & Raw Honey.
In a separate bowl mix throughly the dry ingredients; salt, sugars, spices, & zest.
Generously coat both sides of the salmon with the mixture; approximately 3/4-1c of the mixture, adjusting accordingly.
Place the Salmon skin side up on the plastic & drizzle with the vodka and 2Tbsp of the citrus juice.
Wrap tightly with plastic wrap or cheese cloth & cover with another weighted container.
Store in the fridge for 3 days before unwrapping.
Slice on a bias as thin as possible with a VERY sharp knife, removing the skin & grey meat.

 

looks good! bring some to ORC