We're making 36-hour Sockeye Salmon with Chef Jake Rojas of Tallulah on Thames.
Yield 8 servings
1 cup sugar
1/2 cup kosher salt
2 tbsp. yellow mustard seeds
2 tbsp. coriander seeds
zest of 1 lemon
3 bunches dill
2-3 lb. whole skin on salmon filet, any pin bones removed
Combine the sugar, salt and zest in a small bowl and mix well.
In a medium saute pan over medium heat, toast mustard seeds and coriander seeds until fragrant.
Place dill in a small bowl, add warm toasted spices and cover with salt and sugar mix. Let steep for 10 minutes.
Using your hands, mix cure well.
Place the salmon in a shallow pan and rub the cure into both sides of the fish.
Cover the pan and transfer to the refrigerator and let cure for 36 hours.
Scrape the mix off the salmon.
Slice the gravlax on the bias into thin slices and serve.