Salmon Gravlax Recipe in 4 Ways || How to Make Perfect Salmon Gravlax Recipe || Cured Salmon Gravlax

#curedsalmon #salmongravlax #cookavecdan
Hello, Guys! Welcome to Salmon Gravlax Recipe in 4 Ways Episode. If you are searching for videos on delicious gravlax recipes then today's (How to Make Perfect Salmon Gravlax recipe) Video going to be special for you. in this video, i will show step by step 4 ways to make cured salmon gravlax with two techniques. all ways are easy to make gravlax.

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- Two techniques: Dry Brining and wet Brining.
First, 2 Recipes will be dry brine.

(1) Ingredients for DRY Brine/Gravlax:
Zest of 2 Grapefruit
Zest of 1 Lemon
1 cup of kosher salt
3 quarter cup of brown sugar
1 tbsp of ground pepper
Mix all the ingredients until it's Ammonius.

(2)Ingredients for DRY Gravlax:

1 bunch of dill
3 tbsp of kosher salt
2 tbsp of white sugar
1 tbsp of grounded black pepper
some peppermill

- You will need to take one beet peel it and then grate it very finely and add this to the mix.
- by the way the ratio of salt and sugar is a question of personal test
- if you prefer a sweeter flavor put more sugar in the cure if you have a more celery plate more salt in it
- but don't do equal ratio because it will test bland
- and of course, always test your ingredients to be sure it's edible.

(3) Wet Brining/Gravlax:

2 tbsp of dry gin
3 quarter cup of kosher salt
half a cup of sugar
2 tbsp of whole green mustard
2 tbsp of honey
1 bunch of dill finely chopped
1 tbsp of crushed juniper berries
- and hopefully with the right tool and mix everything together vigorously until it gets Ammonius.
- important to understand about gravlax, when its secure is the fish shelf life is extended but only by a little not a lot gravlax can go bad on you as soon as the gravlax start to smell of maybe four to five days after the cure don't it that and also remember to use sashimi or sushi great a salmon.

(4) Wet Brining/Gravlax:

The juice of a lemon.
1 quarter cup of chopped caper
2 tbsp of olive oil
2 tbsp of sugar
3 tbsp of kosher salt
1 tbsp of black pepper
1 shallot finely chop
1 bunch of chop deal

- Make sure you clean that salmon in clean water you can give it a bat of 10 minutes and dry it out and then with your brine mix cover every square inch of those salmon and put them in plastic beg and remove the air and repeat those steps for all four of the recipe you do.
- Remember we have 2 wet brine gravlax and 2 dry brine egg gravlax.

- different with the dry brine gravlax, you want to poke all into the plastic bag so the humidity and liquid can go out.
- put them in a container with a little weight on it so it can press all of the juice to go out of the bag.
- and the wet brine gravlax is even more simple, you just leave everything in the bag and every day you massage the bag and i didn't mention it but of course you keep all those in the fridge with the dry brine gravlax.
- all you have to do is to flip the beg and remove the liquid. every day when the salmon is doing curing after 3 days remove the salmon from the bag and rinse it under cold freshwater. dry your salmon with a paper towel then cut it.
- use a very sharp knife to slice your salmon very well.

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Salmon Gravlax Recipe in 4 Ways || How to Make Perfect Salmon Gravlax recipe || Cured Salmon Gravlax

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