Using Whole Side of Atlantic Salmon

Every time one of our supermarkets has a good special on fresh New Brunswick salmon fillet I buy whole side and break it up myself. Also, I always call the store and ask exactly when the will receive new shipment and buy it as soon as it is available. I never buy from display case because when I get to the fish counter the salmon is still in a box fresh from a truck.

First thing I do is wipe it clean and remove any bones left behind.

This time I wanted to make more Gravlax so two big chunks went there with skin on. Next 2 pieces were cut for dinner that night (Pan Seared Fillet of Salmon) and tail section and belly were used for sashimi and 3 Sushi Rolls cut into 18 pieces, enough for two of us to munch on whole day! The two fillets and tail were skinned.

For me, this is a way to go when it comes to salmon. I have to mention that salmon freezes extremely well. I usually freeze it in serving pieces and when frozen solid I vacuum pack.

Left to right: Gravlax, 2 fillets, 2nd side for Gravlax and tail for sushi roll and sashimi. Very frugal way to buy salmon.

Gravlax

(Updated)

Gravlax is one of the most enjoyable appetizers for all seasons ever! We just love it and I cure salmon just about every month. It takes no more then 15-20 minutes to prepare from start to finish. What takes most time is the de-boning of the fillet. You have to make sure that all the bones regardless of size are removed. Use needle-nosed pliers for this task. At fish market ask for same cut from opposing sides of salmon. I prefer the tail cut because there is no waste like in a center cut where you have to remove the flabby fat from belly.

Ingredients for each pound of fish (has to be scaled):

1 lb. salmon fillet, tail section

2 Tbs. kosher or sea salt

2 Tbs. granulated or brown sugar

2 tsp crushed black pepper corns

2 tsp crushed fennel seeds

2 tsp crushed coriander seeds

1 large bunch of fresh dill

1. Put the salt, sugar, crushed fennel, coriander and black pepper into a bowl and mix until evenly distributed.
2. Spread the mixture on salmon making sure to cover whole fish. There shouldn’t be pink flesh visible. If using two fillets (my preferred method), repeat.
3. Place some dill at bottom of glass or ceramic container that will hold the filet comfortably and then put one fillet skin side down on top of dill.
4. Cover the top of fillet with more dill (big but evenly spread bunch) and now place second fillet on top, this time flesh side down.
5. Cover with yet more dill and wrap container in plastic film.
6. Place heavy weight (brick or similar) on top and refrigerate for at lest 3 days, turning over both fillets once a day.
7. On 4^th day, remove from refrigerator, discard dill and briefly wash under cold running water. Dry with paper towel and remove all seeds that stuck to flesh.
8. Using very sharp knife, slice at shallow angle (just few degrees from parallel to cutting board) starting at the narrow (tail) end. Make the slices as thin as possible.

Gravlax is served same way as smoked salmon; on toasted baguette slice, crackers, mini latke or on top of slice of cucumber. You can top gravlax with squeeze of lemon, chopped capers or gravlax sauce.

Gravlax Sauce:

2 Tbs. grainy Dijon mustard

2 Tbs. Mayonnaise

1 Tbs. cider or red vinegar

2 Tbs sugar

1/3 cup chopped dill
Mix all ingredients in bowl till smooth and well combined.



 



 


 








Wild Pacific Sockeye Salmon Gravlax

Last week I bought whole side of wild Pacific Sockeye salmon and decided to make gravlax for New Year snacks. I was surprised how this salmon differs from farmed Atlantic salmon in color, taste and texture. For cooking I prefer the Atlantic salmon but for Gravlax I like the Pacific better. I don’t think that it has even half of the oil that farmed salmon has and the color is deep rich red versus pink-red of Atlantic. Process for curing is exactly the same as in my Gravlax blog.

Notice the deep red color. I just trimmed the pictures but the color wasn’t modified.