An ode to gravlax, a specific style of lox (or more accurately, belly lox) that has been cured in both sugar and salt
Mix sugar and salt together; set aside.
Place salmon in a tray or deep pan that will hold the liquid that will develop over the course of the curing. Cover with the sugar/salt mixture. Note: You may need more sugar and salt depending on the size of the salmon. A 2:1 sugar to salt ratio should be kept in mind. Then, cover entirely with dill and grated beets and wrap loosely with plastic wrap. Place another tray on top of salmon along with a couple of bricks or cans on top, to press it down. Chill in the fridge for the next 48 hours, flipping the salmon every 8 hours or so to ensure it cures evenly.
Once the 2 days are up, the salmon should firm up nicely from the cure and slice easily. If it’s too soft, it may need more time in the cure. Rinse off with cold water when done to remove an excess salt. Slice and enjoy with either sliced bread, eggs, a bagel, or on its own.Get on our email list to be the first to know about every Eater event, virtual and IRL.
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