Recipe: Gravlax by West Shore Seafood in Connecticut

Next up in 5

Example video title will go here for this video

MORRIS, Conn — It's summer, meaning it's time for those fresh seafood dishes to grace our dinner table!

This recipe is for gravlax, a Nordic dish that includes curing salmon with salt and sugar.

This gravlax recipe comes courtesy of West Shore Seafood, a delicious seafood eatery and market based out of Morris. Check out their menu and market items here!

One pound of salmon filet (Faroe Island or Wild Caught recommended)

2 1/2 ounces of kosher salt

2 1/2 ounces of sugar

1/2 cup of fresh chopped dill

Sign up for the FOX61 newsletters: Morning Forecast, Morning Headlines, Evening Headlines

Combine salt, sugar & dill into a "paste."

Dry the salmon filet thoroughly by pressing it with paper towels.

Coat both sides of the salmon thoroughly with the "paste."

Wrap the salmon tightly with plastic wrap.

Place on a drip tray and weigh the wrapped salmon down evenly with a heavy plate or cans (be creative here).

Refrigerate for at least 36 hours.

Remove the wrap and slice thinly on the bias to serve.

Enjoy!

Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at [email protected]. 

Have a story idea or something on your mind you want to share? We want to hear from you! Email us at [email protected]

HERE ARE MORE WAYS TO GET FOX61 NEWS

Download the FOX61 News APP

iTunes: Click here to download

Google Play: Click here to download

Stream Live on ROKU: Add the channel from the ROKU store or by searching FOX61.

Steam Live on FIRE TV: Search ‘FOX61’ and click ‘Get’ to download.

FOLLOW US ON TWITTER, FACEBOOK & INSTAGRAM