Gravlax Recipe from Diamond Crystal Kosher Salt Box
I'd like to cure some salmon for Christmas Eve dinner, but the box of Diamond Crystal Kosher Salt I recently purchase no longer has the recipe on it. I sweat by it, and I've never written it down because it has been on the box for years. Can't seem to find it anywhere on the internet. Can someone please transcribe it for me? Please, run to your boxes, find the recipe, help me avoid a minor mercurial meltdown. :-)
Thanks in advance.
This is the recipe on my box:
1 pound fresh horseradish, peeled and shredded
3/4 pound raw beets, peeled and shredded
2-1/4 cups Diamond Crystal Kosher Salt
1-1/2 cups granulated sugar
2 tablespoons cracked black pepper
2 pounds very fres salmon fillet
Stir together all ingredients except the fillet. Line baking sheet with plastic wrap and place large piece of cheesecloth on top of it. Place salmon, skin side down, in center, spoon salt mixture over it, and wrap in cheesecloth and plastic. Place heavy skillet over salmon and refrigerate 3 days.
2 1 lb salmon fillets with the skin (2 Lb total)
1 Tbsp black pepper corns
1/4 cup kosher salt or finely ground sea salt
2 Tbsp sugar
1 Tbsp gin or cognac (optional)
1/4 cup coarsely chopped dill
Remove any pin bones from salmon with needle nose pliers or tweezers.
Put pepper corns into a small ziploc bag and crush by rolling them with a wine bottle or pressing on them with a heavy skillet. In a small bowl, combine salt, sugar, and crushed pepper corns.
Rub both sides of salmon fillets heavily with about half of the salt and sugar mixture. Sprinkle the remaining salt and sugar onto the flesh side of fillets. Sprinkle with gin. Spread dill evenly over one fillet. Place the second fillet on top of the first one so that the flesh side of fillets is together, and the skin is outside. Place it in a large freezer ziploc bag. Get as much air out as possible, and zip the bag.
Put the bag with salmon in a pyrex or other shallow baking dish, place a cutting board, and put a heavy (around 8lbs) on top of salmon. I use a few canned goods in a cast iron frying pan.
Refrigerate for 2 days turning the bag with salmon over onto the other side every 12 hours.
After 2 days, get the salmon out of the bag, scrape off some of the dill and pepper corns, and dry fillets with paper towels. Once cured, the salmon will stay in the fridge for a week tightly wrapped in plastic. Can also be frozen for a few months. Defrost in the fridge for 24 hours before serving. To serve, slice very thinly at a 45 degree angle scraping each slice off the skin.