Cardamom-Cured Salmon Gravlax
While this type of cured salmon, called gravlax, is usually made with skin-on salmon, this recipe removes the skin and rubs the curing mixture on both sides for better flavor penetration. Ask your fishmonger for a center-cut piece of salmon that's consistently 1 1/2 inches thick for the best results. Green peppercorns are often sold in a brine, but you'll want to seek out dried ones for this recipe.
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