- 110g (1/2 cup) white sugar
- 110g (1/3 cup) rock salt
- 1/3 cup chopped fresh coriander
- 1 fresh red chilli, halved, deseeded, finely chopped
- 1 tablespoon vodka
- 4 (about 250g each) skinless salmon fillets
- 1/4 cup chopped fresh coriander, extra
- 1 fresh red chilli, extra, halved, deseeded, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 cup fresh purple basil leaves
- 1 cup fresh mint leaves
- 1 bunch fresh chives, finely chopped
- Extra virgin olive oil, extra, to serve
- Lime wedges, to serve
- Step 1Combine the sugar, salt, coriander, chilli and vodka in a bowl. Place one-quarter of the sugar mixture in the base of a deep ceramic or glass dish, large enough to hold the salmon in a single layer. Place salmon in dish. Rub the remaining sugar mixture over the salmon. Cover with plastic wrap, covering the surface of the salmon. Place a plate on top, and press down with weights, such as cans. Place in the fridge, turning once, for 2 days or until the salmon is firm to the touch.
- Step 2Combine the extra coriander and extra chilli in a bowl. Rinse the salmon under cold running water. Pat dry with paper towel. Rub the oil over the salmon. Top with the coriander mixture and press to coat. Use a filleting knife to cut the salmon across the grain into paper-thin slices.
- Step 3Combine basil, mint and chives in a small bowl. Arrange the gravlax on serving plates. Place the basil mixture in the centre of each plate and drizzle over oil. Serve with lime wedges.
This recipe requires two days of curing time. Time plan tip: Prepare this recipe to the end of step 1 up to 2 days ahead. Continue from step 2 just before serving.
- Author: Michelle Southan
- Image credit: William Meppem
- Publication: Australian Good Taste