Years ago we read Mark Bittman's article
about gravlax in The New York Times and have almost always used The Minimalist's Gravlax recipe as our base, though over the years it's begun to feel less like a recipe, more like a technique.
Our own test kitchen manager and oily fish - lover Brad Leone had second helpings then mused aloud
about making a dry cure for
gravlax with spirulina, salt, and citrus zest.