Cardamom-Cured Salmon Gravlax
Grind cardamom seeds, peppercorns, mustard seeds and caraway seeds in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in salt and sugar.Advertisement
Place 3 dill sprigs in a dish or container that will hold the salmon snugly. Sprinkle with half of the spice blend and place salmon on top. Pat the remaining spice blend all over the top of the salmon and place the remaining dill on top. Cover tightly and refrigerate for 8 hours. The salmon should be firmer and a deeper shade of orange and some liquid should be pooling in the container.
Rinse the salmon under cold water, discarding the dill and any spice blend. Pat dry with paper towels. When ready to serve, slice the salmon thinly across the grain.
Tip: Cardamom is a common seasoning used in Nordic cuisine, so it's a no-brainer to add to the curing mixture for this gravlax.
To make ahead: Refrigerate for up to 5 days.
Equipment: Spice grinder or mortar and pestle
1 lean protein