Interesting that I have never intended to make this post. I was just fixing another delicious meal for my family. But you know, being a food blogger, how can you not take a picture of this Beauty? Right?
On my recent trip to Costco, I bought Norwegian Salmon labeled “raised without antibiotics”. It’s beautiful and tasty! The salmon is selling at $8.99 per pound, a Great deal! I have used this Salmon many times for Salmon Ceviche, another favorite of ours. Always fresh and I love the fact that it doesn’t have the skin, makes it so much easier to work with.
I didn’t have fresh dill on hand, so I’ve used dill weed instead. Since my son is not into herbs just yet, I’ve added just 2 tsp. of dill weed. The amount is up to you.
Or another great way of serving Gravlax is to make these Amazingly Delicious Crostini sandwiches! Or as my hubby calls them: “Russian Sushi!”.
Just slice your bread thin and spread cream cheese on some and guacamole on the rest. Remember that if you use the cream cheese you can make these a day ahead and they will keep well in the refrigerator. With guacamole, you need to eat them the same day. Add your favorite thinly sliced toppings.
Easy Guacamole Recipe:
2 ripe Avocados
1 Tbsp. of fresh lemon juice
1/2 tsp salt
1 Tbsp. diced garlic
1 Tbsp. minced onion
1 Tbsp. herbs (used dill weed)
tomatoes (didn’t add this time)
Cut avocados in half and remove the pit. Spoon the flesh of the avocados into a mixing bowl. Add lemon juice, salt, garlic, onion, herbs, and tomatoes (optional). Stir gently to combine.
- 1 pound Salmon fillet, center cut
- ½ Cup sugar
- ¾ Cup kosher salt
- 1 Tbsp. pepper
- dill weed (used 1 Tbsp, the amount is up to you)
- 1 lemon, cut into wedges, to garnish
- Check your fish for any pin bones and remove.
- In a small bowl, mix the sugar, salt, pepper and dill weed.
- Use sheet of plastic wrap large enough to completely wrap your salmon.
- Sprinkle half of the salt and sugar mixture.
- Place the salmon fillet skin-side-down, or remove the skin.
- Sprinkle the remaining salt and sugar mixture.
- Wrap the plastic wrap around the fillet, but leave the ends open so the liquid that comes out of the salmon can drain off.
- Place in a deep glass pan and add a weight on top of the salmon.
- Cure in the refrigerator for 24-48 hours, until the salmon is firm to the touch at the thickest part.
- When cured, rinse the salmon under cold water and pat dry.
- Use a sharp knife to cut very thin slices.