I am ridiculously impressed with myself – I made gravlax! Why this should seem to be such an accomplishment, I have no idea – dumping a lot of salt and seasonings on a nice piece of salmon and turning it twice a day isn’t really a lot of work. But I am just really, really pleased with the results.
I discovered I liked gravlax a few years ago, after a family visit to Restaurant Österreich in Leavenworth. Then I realized that I liked lox quite a lot, after a number of bagel breakfasts with J’s family. Lately, I snap up cured salmon wherever I see it – which isn’t very often, in this neck of the woods. In the Pacific Northwest, salmon seems to come fresh, smoked or nothing – salt-cured fish just isn’t happening. So when I saw a very reassuringly simple and well-illustrated article on making gravlax in a recent issue of Saveur, I decided my time had come. Continue reading