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Grav Lax (Norwegian Cured Salmon)
Contributed by Bruce Weaver
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Ingredients
1-2 Salmon fillets (totaling 2-3 pounds)
1 cup salt
2 cups sugar (brown sugar works well)
Bunch of fresh dill
Preparation
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Chop Fresh Dill, using stems as well as leaves |
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Combine dill, salt, and sugar. Mix well |
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Rinse and pat dry each salmon filet to be used
and place skin side down onto pre cut sheets of plastic wrap
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Pile the spice mixture high onto the filet. Use
all of the mixture and rub it in a bit |
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If using two filets, place second filet, skin
side up, onto mixture pile |
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Wrap tight and use several layers of plastic wrap to include securing the ends |
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Put finished wrap into a shallow pan and place on a shelf
in your refrigerator for 36 hours. You’ll need the pan to catch excess
liquid that sloughs off the filets during the curing process
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36 hours later, remove from refrigerator and
drain off liquid residue, unwrap filets, rinse off seasonings and
lay out each filet, skin side down. Cut into the filets at a
45 degree angle. Slices can be carefully detached from the skin.
Serve by itself or drizzled with a mustard sauce (see below). Keeps
refrigerated for up to three days.
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Mustard Sauce for “Grav Lax”
1.
2 Tablespoons white wine
vinegar
2.
¼ cup
3.
1 Tablespoon honey
4.
2/3 cup olive oil
5.
1 teaspoon dried tarragon,
crumbled
Whip it up, preferably in a blender, to keep it from
separating
Makes about one cup; maybe double or triple this recipe
and freeze
Why Associate “Grav Lax” with Easter?
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Jesus was buried on Friday just before sundown in honor of the Sabbath. He rose from the grave early on the first day of the week—about 36 hours later
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"Grav” means “buried;” Modern “grav lax” is “buried” in a dark refrigerator
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“Grav Lax” takes 36 hours to “cure,” a “fit” for the time Jesus was in the grave
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The “curing” process changes the salmon
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Images come to mind of Jesus calling his disciples to be “Fishers of Men."