Email to Adam      

Recipe Categories: ExoticRecipes's HOME PAGEAPPETIZERS Asian BEVERAGES BREAKFAST CASSEROLES DESSERTS ETHNIC FISHandSEAFOOD I-WANT-TO-TRY Jewish MAINCOURSES MARINADES MEATS PASTA POULTRY PRESSURECOOKER RICE SANDWICHES SAUCES SEAFOOD SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Gravlax (aka homemade lox)




Source of Recipe


Mimi


Recipe Introduction


Be very popular. Bring this to any Jewish group or Jewish event.

(NOTE: I have discovered that MANY people like to put the soggy onions that you remove at the end of this recipe on their bagels, so bring it along for an extra treat)


Recipe Link: http://www.cyber-kitchen.com/recipes/Gravlax.htm

List of Ingredients




2 salmon fillets of equal size, skin left on (about 2 lbs.)
1/3 cup salt
1/3 cup sugar
2 T. coarse ground pepper (best if cracked pepper)
1 large red onion, sliced thinly into rings or half-rings
several sprigs fresh dill (do not substitute dry)

Recipe



Rinse the fish and pat dry. Use a tweezers to remove any bones. Combine the salt, sugar and pepper.

Divide half the salt mixture between the two fillets, rubbing into cut sides.

Turn fish and use the remaining salt to rub on the skin sides.

Place one fillet skin side down in a Ziploc bag.

Top with half the dill and all the onion.

Top this with the remaining dill and the other fillet, cut side down.

Seal the bag, pressing out the air.

Place bag in a bowl. Top with a small plate and weight it down with a couple of 1-lb cans.

Refrigerate for 48 hours, turning once or twice a day.

When ready to serve, discard dill and onion and pour off the accumulated moisture (do not drain this off before the 48-hour period is over).

Slice thinly on an angle.