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Recipe: Basil Gravlax
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Basil Gravlax
Yield: 8 Servings
----TASTE OF SUMMER----
3 lb Salmon fillets
3 tb Sugar
2 tb Kosher salt
2 ts White peppercorns
4 bn Basil, fresh
Lay salmon on wax paper. Combine remaining
ingredients. Sprinkle salmon with half mixture. Turn
and sprinkle other side with remaining mixture. Press
firmly on salmon to coat evenly with seasonings. Place
2 bunches of fresh basil on bottom of large, shallow,
non-aluminum pan. Place salmon on top. Arrange
remaining basil over salmon. Cover tightly with
aluminum foil or plastic wrap, weight top with heavy
pot lid, brick, or large can, and refrigerate. Turn
salmon twice a day for four days. Make sure basil and
peppercorns remain evenly distributed. To serve,
remove basil and peppercorns. Lightly pat salmon dry
with paper towel, making sure to remove all salt and
sugar. Slice very thinly on bias and serve garnished
with lemon wedges, basil leaves, Sweet Mustard Basil
Sauce, and dark pumpernickel bread. NOTE: Gravlax is
usually marinated with dill, but this variation uses
the stronger, more aromatic basil as the herb base for
the curing element. The fish is actually cooked (or
cured) by the marinade. You'll need to start curing
four days before you plan to serve gravlax.
Recommended Wine: A ripe, crisp, fruity Chardonnay
will bring out the basil flavor and neatly balance
salmon.
Yield: 8 Servings
----TASTE OF SUMMER----
3 lb Salmon fillets
3 tb Sugar
2 tb Kosher salt
2 ts White peppercorns
4 bn Basil, fresh
Lay salmon on wax paper. Combine remaining
ingredients. Sprinkle salmon with half mixture. Turn
and sprinkle other side with remaining mixture. Press
firmly on salmon to coat evenly with seasonings. Place
2 bunches of fresh basil on bottom of large, shallow,
non-aluminum pan. Place salmon on top. Arrange
remaining basil over salmon. Cover tightly with
aluminum foil or plastic wrap, weight top with heavy
pot lid, brick, or large can, and refrigerate. Turn
salmon twice a day for four days. Make sure basil and
peppercorns remain evenly distributed. To serve,
remove basil and peppercorns. Lightly pat salmon dry
with paper towel, making sure to remove all salt and
sugar. Slice very thinly on bias and serve garnished
with lemon wedges, basil leaves, Sweet Mustard Basil
Sauce, and dark pumpernickel bread. NOTE: Gravlax is
usually marinated with dill, but this variation uses
the stronger, more aromatic basil as the herb base for
the curing element. The fish is actually cooked (or
cured) by the marinade. You'll need to start curing
four days before you plan to serve gravlax.
Recommended Wine: A ripe, crisp, fruity Chardonnay
will bring out the basil flavor and neatly balance
salmon.
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