Spiced Gravlax Recipe
- 1 (2-pound) skin-off, sushi-grade salmon fillet, pin bones removed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cocoa powder
½ teaspoon oregano
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 40 grams kosher salt (about 4 tablespoons), plus more for washing salmon
- 40 grams sugar (about 2 tablespoon)
- 1 teaspoon freshly ground white pepper or black pepper
- 2 large bunches cilantro
FOR THE SAUCE:
- 2 tablespoons lemon juice
- 1 tablespoons aji amarillo paste
- ½ tablespoon sugar
- 3 tablespoons olive oil
1- Fill a large bowl with cold water and add enough salt to make it taste like the sea. Add salmon and let stand 10 minutes.
2- In a skillet, toast cumin and coriander seeds over high heat, stirring constantly, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind finely.
3- In a small bowl, stir together salt, sugar, cocoa powder, cinnamon, dried oregano, ground cumin and coriander seeds, and white pepper until thoroughly combined.
4- Remove salmon from bath and pat dry with paper towels. On a work surface sprinkle about half of salt mixture all over, rubbing in with fingers.
5- Arrange half the cilantro all over the bottom of a baking dish large enough to hold salmon. Rub remaining salt mixture all over top and sides of salmon, then top with remaining cilantro. Cover with plastic, then top with a weight (such as a smaller baking dish or plate with cans of beans on top). Refrigerate for 1 day (24 hours).
6- Unpack salmon, remove cilantro and quickly rinse with running water. Dry well with paper towels and cube to desired size. Toss with sauce and serve.