Spring Chinook gravlax

RedAlderRanch just put out a new blog post showing how to make gravlax.  I have no idea what this tastes like, but it looks good to me! 

http://blog.redalderranch.com/?m=200904

Gravlax is great.  It's cold cured salmon without the smoke.  I like the smoke of novalax, but gravlax is super easy to do and the results can be fantastic. 

Bust out the bagels and enjoy!

gravlox are very easy to do, just salt,sugar,cracked black pepper fresh dill and cognac. Or you can do them mexican style and use tequllia. one whole FRESH salmon fileted out and pull the pin bones leave the skin on coat them well with the salt/sugar mix (the variations depend on your taste, 50/50 is a standard) black pepper, and lay  the fresh dill ontop of one the lay one on top of the other flesh sides together. Put in a none reactive pan (I have a plastic hotel pan I use) and weight them down with about 3lbs of weight. Couple of plates should do it. refrige for 24 hours, make sure to drain of any liquid during the process. After 24 hours rinse off the salt mixture under cold water and pat dry. After that they are ready to eat, slice thin and enjoy. I tend to cut them in to piece I can freeze. And they slice better slighty frozen. you can even do big trout the same way.
It seems I would make those about once a week when I was working at the hotel.