Ingredients

When curing the salmon fillet, use more of the salt mixture at the thicker part of the fillet (head) because not only is it thicker but it also has a higher fat percentage of fat so it will take more time to cure. Use less of the salt mixture at the thinner part of the fillet (tail) because it is leaner and will take less time to cure. Chilling the salmon fillet before serving will make it easier to slice.

Yield: 10

Salmon

• 3 1/2 pounds salmon fillet with skin on, cleaned and bones removed
• 1 cup old fashioned dark brown sugar
• 1 cup Sel de Guerande, or kosher salt
• 1 cup coarsely ground black pepper
• 1/2 cup coarsely ground juniper berries
• 2 large Florida pink grapefruits, peeled and thinly sliced
• 2 oranges, peeled and thinly sliced
• 1 lime, peeled and thinly sliced
• 1 lemon, peeled and thinly sliced
• 1 1/2 bunches (about 3 cups) fresh dill, 1 bunch roughly chopped, the remaining dill finely chopped

Assembly

• Sunflower oil, for drizzling
• Freshly cracked black pepper
• 2 tablespoons finely chopped fresh dill

Description

Citrus Gravlax Of Atlantic Salmon - A Recipe From Food Network Canada. Simple To Prepare, Easy To Transport And Sure To Impress. Recipe Courtesy Of David Lee, Executive Chef And Owner, Splendido. <p>Yield Is 10 Servings. <p>

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