Planet Green
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Ingredients:
½ cup kosher salt
½ cup sugar
¼ cup coarsely cracked fresh black pepper
¼ cup chopped fresh dill
1 two-pound side of wild salmon, scaled, pin bones removed, rinsed under cold water and patted dry
Mustard Dill Sauce, optional, recipe follows
Chive Cream Cheese, optional, recipe follows
Method:
Combine the salt, sugar, and cracked black pepper in mixing bowl. Transfer half the mixture to a non-reactive pan or baking dish large enough to hold the salmon. If you don't have a large enough baking dish, line a rimmed baking sheet with plastic wrap (enough to wrap around the salmon twice) and place half the mixture inside.
Place the salmon skin-side down on the salt mixture. Cover the flesh side of the salmon with the remaining salt mixture and pack it evenly to distribute. Sprinkle the dill on the flesh side and cover the salmon tightly with plastic wrap on top or, if the salmon is on a baking sheet, completely enclose it with the plastic wrap. Place a flat-bottom container the size of the salmon (another baking dish or sheet) and weigh it with a heavy object such as a skillet, bricks (wrapped in foil) or a few cans. Refrigerate the salmon for 30 to 36 hours, turning it occasionally to ensure even curing.
Remove the salmon from the refrigerator, wipe off as much of the curing mixture as possible (lightly rinse if desired), and pat the salmon dry. Salmon may be wrapped tightly in plastic wrap or parchment paper and stored in the refrigerator for 2 weeks. Slice with a very sharp knife as thinly as possible and serve with rye crackers and Mustard Dill Sauce or Chive Cream Cheese.
Yield: 6 to 8 servings
Mustard-Dill Sauce for Gravlax:
1/2 cup plus 2 tablespoons Swedish mustard or Dijon mustard
6 tablespoons sugar
1/3 cup champagne vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup vegetable oil
1 tablespoon chopped fresh dill
Method:
Combine mustard, sugar, vinegar, salt, and pepper in a large bowl and whisk to dissolve the sugar. While continuing to whisk, add the oil in a thin, steady stream until completely incorporated and emulsified. Stir in the dill and adjust seasoning, to taste.
Chive Cream Cheese:
1 (8-ounce) package cream cheese, softened
1/4 cup sour cream
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
Salt, to taste
Method:
In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste. Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
Yield: about 1 1/4 cups
Editor's Note: Look for sustainable salmon and organic ingredients wherever possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Pacific Catch Episode of Emeril Green.
Watch: Emeril's Dill and Black Pepper Gravlax
Video: The Sustainable Way to Fish on Emeril Green
Related Posts:
Sustainable Seafood Guide
Emeril Green 2: Making Wise Seafood Choices (Video)
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