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Appetizer Breakfast/Brunch Side Dish Main Dish Snack

Grav Lox

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  • Prep Time: 15min
  • Special: Gluten FreeLow FatRefrigeratedDairy-Free
  • Serves: 4
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  • Zest of one lemon, cut into strips
  • 1/2 Cup coarse sea salt
  • 1 Cup brown sugar
  • 1 tsp white pepper, coarsely crackers
  • 1 bunch of fresh dill, chopped, stems and all
  • 1 boneless salmon fillet, 1-2 LBs, skin-on

Prep Time: 15min

  1. Combine ingredients and rub together well to bruise the lemon and dill.
  2. Pack mixture onto both sides of the salmon. If using a single large fillet, cut in half and stack cure packed halves from head to tail.
  3. Wrap tightly in plastic and place in a pan in the refrigerator. Cover with a board and top with a heavy weight such as 1-2 large cans or a brick. Cure for 24-36 hours refrigerated, turning once.
  4. Wash off seasonings and carefully slice deli style (thin and on a bias) with a long, sharp knife, leaving the skin behind.
  5. Serve. Be sure to use in one week’s time.


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