Gravlax is an ancient method of preserving the days catch. The typical cure would be dug into the sea bed during low tide. Then dug up several days later during low tide.

This is an awesome way to get your protein, have it ready to eat, preserved, and not worry about cooking. This is the culinary institutes version with a twist from me.

makes 20 servings
mise en place
7oz kosher salt
1 lb dark brown sugar
3/4 oz cracked white pepper corns
3 oz chopped dill
2 fl oz Lemon Juice
1 fl oz Olive oil ( I prefere chilean)
3/4 fl oz brandy ( I prefer Bombay Saphfire Gin)
3 Lb Salmon Fillet( or whole side of salmon, skin on or off. I prefer WIld Pacific)
Cheese cloth(can use plastic wrap)

method
COmbigne salt sugar ppepercorns and dill to make the cure
combine the lemon juice,oil and brandy(gin)
Place salmon on cheese cloth and brush mixture on top.
Pack the dry cure around the salmon and wrap tightly with the cheese cloth
Place salmon in a pan, top with a second pan, and set a weight in the second pan.
Refrigerate the settup 3 days.
Unwrap and scrape the cure off
SLice salmon with a razor sharp knife on the bias and serve

Here is a video with an alternate recipe.
http://www.5min.com/Video/How-to-Make-Gravlax-with-Ginger-Mustard-Sauce-...

better chow is upon us!

I suggest sunday morning bagel and gravlax, cream cheese red onions tomatos!!!!! RAWR!!!!!!