Gravlax Recipe
Since a few of you have expressed interest, I thought I would send along the link to the recipe I used for the Gin/Juniper Gravlax
http://www.deandeluca.com/Recipes/recipe_gravlax_with_juniper_and_gin.aspx
- I used more of a 2:1 or 3:1 ratio of salt to sugar, and overall more (like 3-4 cups) to ensure complete coverage
- I used a little more gin, since the pan I had was not so tight fitting … want to make sure a shallow gin bath remained.
- Left mine in for just under 48 hours
- I think a key feature was the quality of the fish. Salmon commonly carry a diversity parasites, both wild and commercially farmed (farm generally worse). I saw a 4 year old in my clinic this year who got a nice several foot long worm from wild Alaskan salmon that his mother cooked, but served rare.
This leaves you with 2 options … 1) buy “sushi” grade fish. There are a few places that do this. I got mine from Yum Yum fish in the outer sunset. They obtain fresh fish from a commercial farm, that presumably maintains very good conditions (I don’t believe it is possible to get sushi grade wild) and aggressive inspection. Or 2), freeze your fish … the US FDA says for 7 days (and provide some max temp that I forget) … the EU suggests 24 hours I think. Much of the salmon that one buys, especially fish that has traveled far, may well have been frozen already so you might be ok. But figure it out before you make the effort.
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