You've never made gravlax, thinking it's complicated?!
Well, think again, it's soooo simple!
You just have to plan it in advance since you have to let it brine for at least 48 hours... but I'm telling you, it's as easy as pie!
Here is my recipe.
1 salmon filet (about 1 inch thick mascot! Hahahaha that's our employee Marie-Josée we call the mascot, because she's really small and has tiny little thumbs 😂) But seriously about 1 inch thick. The ideal thickness is often between the tail and the center of the salmon.
½ cup coarse salt
½ cup sugar of your choice
3 tbsp. ranch mix
Cut the salmon fillet in half and set aside.
Mix salt, sugar and ranch mix
Place a piece of fillet on cellophane paper and put a good amount of the mixture on top of the fillet. Cover with the other half of the fillet, skin side up (the salmon should be flesh to flesh).
Wrap the entire salmon with the cellophane paper. Place in a dish or cookie sheet, as the salmon will release water. It is important to put a weight on it (ex: board with 2 cans on top or any other object that will make a weight)
Refrigerate for 48 to 72 hours.
Remove the cellophane and rinse the two pieces of salmon well and pat dry.
Slice the salmon very thinly and serve on a crouton or cracker.
I like to serve it with this avocado spread.
1 mashed avocado
The juice of 1/2 lemon
Capers to taste
Finely chopped red onions, quantity to taste
Mix all ingredients together.