Edgar's Gravlax

By Steve-3

Ingredients

• For one pound center-cut fillet of salmon:
• 1 pound kosher salt
• 1 cup granulated sugar
• 1/4 cup coarsely grated fresh ginger root
• 3 tablespoons white pepper
• 2 fresh Serrano chiles
• 2 bunches cilantro leaves
• 1 pound salmon
• 1 cup sweet soy sauce (ellen stopped using this)

Preparation

Step 1

Put all ingredients, except the salmon and sweet soy sauce, in a food processor until well combined and finely chopped. In a glass or ceramic dish just large enough to hold the salmon, pack the salmon on all sides, skin side up, with the curing mixture. Cover with plastic wrap and refrigerate for 24 hours.

Remove the salmon from the curing mixture. Rinse lightly, pat dry and discard the curing mixture. Clean out the dish, sill it with the sweet soy and return salmon, skin- side up, to the dish, basting well; keep the salmon skin-side up, so that the surface of the flesh remains in contact with the soy. Cover with the plastic wrap and refrigerate 24-48 hours, until the salmon is stained a deep brown color. (ellen has eliminated this step because it seemed too salty!)

Remove the salmon from the soy, pat dry, wrap in cheesecloth and refrigerate until serving.