Not exact matches
Place a sheet of plastic wrap
on an aluminum
baking pan and spread about a 1 / 8 - inch thick layer of the cure blend and place the
fillets on the plastic wrap.
When the fire stabilizes and the smoke is no longer hot, place the
fillets skin - side down
on racks or
on the aluminum
baking pan.
HOMEMADE GRAVLAX (Without Salt Block) Yield: 4 - 6 servings Tools:
baking pan, aluminum foil Ingredients: 2 - 1.5 lb salmon
fillets (skin
on) 1/3 cup kosher salt 1/3 cup sugar 3 tablespoons white pepper Large bunch of fresh dill 3 tablespoons gin
Lay out two sheets of aluminum foil that are 6 inches longer than one of the fish
fillets on a roasting
pan or another rimmed
baking dish that is big enough to hold the fish.
HOMEMADE GRAVLAX (Using Salt Block) Yield: 4 - 6 servings Tools:
baking pan, aluminum foil, 2 Himalayan salt blocks Ingredients: 1 1/2 lbs salmon
fillet (skin
on) Large bunch of fresh dill Lemon (optional) Directions: Line a large
baking pan with aluminum foil.
Place salmon
fillets, skin - side down,
on the prepared
baking pan.