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FareShare Gazette Recipes -- January 2012 - N's


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New World Gravlax (Cured Salmon)

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* Exported from MasterCook *

New World Gravlax (Cured Salmon)

Recipe By : EatingWell Magazine
Serving Size : 20 Preparation Time :0:00
Categories : Volume 15-01 Jan 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 pound wild salmon fillet, bones removed, skin on
1/4 cup kosher or sea salt
3 tablespoons sugar
1 tablespoon freshly grated lemon zest
2 teaspoons freshly ground pepper
2/3 cup chopped fresh herbs,
including tarragon, parsley, chives, mint and cilantro
1/3 cup good-quality tequila

Use cheesecloth to line a pan just large enough to hold salmon, making sure
there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down.

Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the
salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon
tightly with the cheesecloth. Brush the top of the cheesecloth with
tequila, making sure the cloth is evenly moist. Place another baking pan or
large plate on top of the salmon (it should be big enough to cover the
salmon but small enough to fit inside the larger pan). Place 2 heavy cans
inside the smaller pan (or on the plate) to weight it down. Refrigerate for
2 to 3 days to cure.

To serve, gently wipe the salt mixture off the salmon. Slice the salmon
very thinly at an angle, leaving the skin behind.

Active Time: 30 Minutes
Total Time: 48 Hours

20 servings

Serving Suggestions:
Thinly slice the finished salmon for canapes or layer it on warm grilled
flatbread with a scattering of sliced sweet red onions, fresh salmon caviar
and a dollop of good sour cream or crème fraiche; or make old-fashioned tea
sandwiches with fresh herb butter and thinly sliced cucumbers.

Make Ahead Tip:
Cure for up to 3 days (Step 2). After curing and removing from the
marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week.

Contributed to the FareShare Gazette by Art; 23 January 2012.

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Per Serving (excluding unknown items): 8 Calories; trace Fat (0.7% calories from 
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace 
Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

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