Recipe: Gravlax by West Shore Seafood in Connecticut
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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
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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].
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