Page 12 - UMass2018_CookBook

Ingredients
Serves 6
FOR THE GRAVLAX:
1⁄3 cup kosher or sea salt
3 to 5 tablespoons ground black pepper
3 tablespoons granulated sugar
Zest of 1 lemon
1 (1 1⁄4-pound) skinned salmon fillet
Lemon wedges, for serving
FOR THE GREEN ONION-CAPER SAUCE:
1⁄3 cup extra-virgin olive oil 1⁄4 cup capers 2 tablespoons soy sauce 4 green onions, thinly sliced
Gravlax
Price Family, Newfields, NH
“This is super easy to prepare and people always ask for the recipe when I bring it to a gathering.” — Holly Price
Preparation
1. To make the gravlax, in a small bowl, combine the salt, pepper, sugar and lemon zest.
2. Place the salmon on a large piece of plastic wrap and coat with the salt mixture. Wrap tightly and refrigerate for 24 to
36 hours.
3. Unwrap the salmon and place it, uncovered, on a rack set over a large platter or plate. Refrigerate for 2 more days.
4. Scrape off the desired amount of the salt mixture and slice the salmon thinly.
5. To make the sauce, in a bowl, combine the oil, capers, soy sauce and green onions.
6. Serve the gravlax with lemon wedges and green onion-caper sauce—either poured directly over the salmon or served on the side.
8 | TASTE OF HOME