GRAVLAX ON THE GRILL

By BobD

Ingredients

• Most gravlax is served cured and cold, as with my version with fennel and tarragon. But recently, my friend Jeff Joseph told me about his innovative gravlax recipe, which requires a grill.

Details

Adapted from dinersjournal.blogs.nytimes.com

Preparation

Step 1

He seasons the salmon with salt, sugar and dill, and lets it rest in the fridge for 24 hours, just enough to give the fish a complex, interesting flavor without a full cure. Then he wipes off the salmon, oils it up and grills it just until the outside is charred but the inside is still dark pink and cool to the touch.