lightly cured Gravad lax Salmon

Here's my take on the Swedish Gravad lax:
Ingredients could not be easier to source:
1. Salmon - Buy two chunky, thick fillets of salmon, skin on
2. Rock sea salt - 3 heaped tablespoons
3. Brown Sugar - 1 heaped tablespoon, don't be shy!
4. Dill
5. Orange and Lemon zest
6. About 25ml of vodka

Food safety first: As Salmon these days is often farmed, it could have parasites! These will die upon freezing the fish - Best freezing your fillets and defrosting it a day ahead of preparation!!

Curing time it is up to you. Some recommend 36 to 48 hours but I guess it depends by a couple of factors: Size and thickness of your salmon fillet and your own taste-buds. I personally prefer a lightly cured version of the gravlax.

Start by making the dry 'marinade', grating the zests, chopping the dill and mixing all the other ingredients into a bowl. Then pop the salmon fillets into the bowl turning them over until well coated. Wrap them with cling film tightly and place in the fridge for at least 5 hours.
After your preferred curing time, remove the cling film and wipe of the excess salt. I also rinse the fillets in water and pat them dry.
Slicing comes next -  Use a super sharp knife as the thinner the better..

OPTION 2:
Add beetroots in the dry marinade for a touch of color. Just pop 'em in the processor with the salt, sugar, vodka and dill.

Serve your Gravad lax with a sauce made by combining sour cream + horseradish.
A chopped Beetroot dressed with balsamic vinegar, salt, pepper and olive oil taste lovely with the salmon... Add a splash of green and some slices of orange for wow-effect. Enjoy.