James Beard Award winning chef Paul Berglund of The Bachelor Farmer joined us in the Mill City Cooks kitchen as a guest chef in 2012. Check out his recipe for gravlax below!
- 1 small salmon, filleted and deboned (approximately 3lbs)
- 2 1/2 cups sugar
- 3 1/2 cups kosher salt
- 2 bunches of dill, roughly chopped
Mix the salt and sugar. In a metal, glass, or enameled container that is long enough to hold a side of salmon, sprinkle 1/3 of the salt and sugar and 1/3 of the dill. Place one half of the salmon, skin side down, on the bed of dill and seasonings. Sprinkle 1/3 of the dill over the salmon, then another 1/3 of the salt and sugar mixture, applying it more liberally in the thicker part of the fish. Place the other half of the salmon, skin side up, directly on top of the first half. Sprinkle the remaining 1/3 of dill and 1/3 of the salt and sugar mixture.
Cover with plastic. Rest another container of the same length directly on the top salmon fillet. Weigh with two cans of beans or tomatoes and refrigerate. Flip the fish upside down, every 12 hours for 48 hours. The gravlax is ready at that time.