Preparation:
Mix ingredients: dissolve the sugar and salt into the onion juice. Add the pepper and fresh dill and mix thoroughly.
To marinade: Using a clear casserole pan that fits the two fillets, place a quarter of the marinade into the pan. Lay both salmon filets side by side, belly down, into the pan and pour the remaining marinade over the top. The salmon should be just covered by the marinade. Cover with plastic wrap. Place another pan (one that fits into the first) on top of the salmon, weigh it down with 2 1/2 - 3 lbs. of weight (or approximately 3 soup cans), and refrigerate for two days. There is no need to turn the salmon once you begin refrigeration, but you may want to shake the pans once after twenty-four hours to ensure even distribution of the marinade.
To slice the salmon fillets: Place the fillet belly side up, where the dill is. Start at the tail end. You might want to ask your fish monger which side the tail end is when you purchase the fish.) Using a sharp slicing knife, slice on a bias (or angle) toward the tail end. The gravlax does not need to be sliced paper thin, yet you do need to prepare thin slices evenly, as in cold cuts. The end result should have a nice rim of chopped dill and a uniform shape.
To make the onion juice: Feed 2-3 peeled and quartered red onions into a food processor. Process until the juices run. Pass through a strainer and reserve the liquid.
By Chef Rick Moonen Dec. 30 — Whether for brunch or as an hors d'oeuvre, gravlax is an appetizing addition to any party, and it's surprisingly easy to m |
