Instant Salmon Gravlax
Salmon gravlax is something that we make often at home, and if I can find the belly of the salmon, so much the better. It’s the fattiest part, which in my opinion, gives the best gravlax. This recipe is for instant gravlax made directly on the plate and served immediately. For a party, you can prepare the salmon up to a day ahead, slicing the salmon, sprinkling the plates and the slicess with salt and pepper, covering them with plastic wrap and stacking the plates. Store in the refrigerator until ready to serve. Just add the garnishes right before serving. Easy and fast.
Serves 2
Ingredients
- 4 to 5 ounces salmon belly
- Fine sea salt
- Freshly ground black pepper
- 1 tablespoon capers
- 2 tablespoons thinly sliced sweet onion, such as Vidalia
- 2 tablespoons thinly sliced scallion greens
- 1 tablespoon chiffonade basil leaves
- 2 tablespoons extra virgin olive oil
- Lemon or lime wedges, for serving
Method
Sprinkle 2 serving plates with salt and pepper. Arrange the thin slices of salmon on top and sprinkle with a little more salt and pepper. When you are ready to serve, sprinkle the salmon with the capers, sliced onion, scallion greens and basil leaves, and drizzle with olive oil. Serve immediately with lemon or lime wedges.