Cyril Renaud's Citrus Gravlax

Name: Cyril Renaud's Citrus Gravlax
Total time: 15 min
Yield: at least 12 servings
Ingredients: 2 cups salt; 2 cups sugar; Grated zest of 2 oranges; Grated zest of 2 lemons; Grated zest of 2 limes; Grated zest of 2 grapefruit; 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; 1 bunch dill, stems and all, roughly chopped; 2 tablespoons gin; 1 2- to 3-pound fillet of salmon, pin bones removed

By Mark Bittman

Total Time: 15 minutes
Rating: 4(17)
Comments: Read comments

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Ingredients

Yield:at least 12 servings

2cups salt
2cups sugar
Grated zest of 2 oranges
Grated zest of 2 lemons
Grated zest of 2 limes
Grated zest of 2 grapefruit
2tablespoons juniper berries
1tablespoon cracked coriander seeds
1bunch dill, stems and all, roughly chopped
2tablespoons gin
12- to 3-pound fillet of salmon, pin bones removed

Ingredient Substitution Guide

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Preparation

Step 1
Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
Step 2
Wrap the fish well, and refrigerate for 12 to 24 hours.
Step 3
Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.