I had a really great weekend, but it all ended in waking up at 2:30 AM on Monday morning feeling the sickest I’ve felt in a long time. I couldn’t even get back into bed – by 4 AM, I was laying on the couch watching season one of New Girl trying to forget how horrible I was feeling. I’m still not doing that great, but as long as I can make it to the subway in the morning, I will consider it to be a win. I have no idea where I would have gotten it from – I can’t tell if it’s food poisoning or just a bug. Kramer and I ate all of the same stuff all weekend and he seems just fine. Oh well. Here’s to hoping tomorrow is a better day, and I guess that if nothing else, I got a ton of sleep on Monday as soon as I finally knocked out. Maybe it was just the heat from Saturday and Sunday – we were outside quite a bit, much more than we’ve been in a long time, and I did feel woozy all day on Sunday. Summer, am I right?
I’m only a little sad that my dad didn’t get to try any of this gravlax, but I didn’t get it until Friday and it had to cure for 2 days. He would have definitely loved it. I was lucky enough to get offered a shipment of Copper River Salmon, the first of which arrived late last week. I already adore salmon, so this is the best thing that could have happened to me. Copper River salmon is rich, firm, and absolutely delicious. It’s got a lovely bright, red color, which only intensifies with the curing process. Gravlax is the easiest thing in the world to make – just wrap your salmon in a mixture of sugar, salt, and fresh dill, let it sit for 48 hours in your fridge, and boom! Gravlax. It’s great on its own with a little mustard or creme fraiche, but we all know that the best way to eat any cured fish is in the true New York fashion: on a bagel slathered in cream cheese with onions, tomatoes, and big, salty capers. Hopefully I can finish the rest of it up when I’m feeling better tomorrow, and if not, I know that Kramer will fall on that grenade for me.
Oysters in Williamsburg.
An after dinner Criff Dog.
So, you’re going to start your brine two days before you want to eat. The salmon will be a deep, beautiful red when finished.
Then carefully and thinly slice the salmon.
Slather a bagel with cream cheese, onion, capers, and tomatoes and go to town!
- 1 1-pound filet of salmon, skin on
- 1 cup granulated sugar
- ½ cup kosher salt
- 1 large bunch dill, roughly chopped
- Place your salmon, skin side down, on a large piece of plastic wrap. Combine the sugar, salt, and dill, then press it down onto the salmon (yes, all of it). Tightly wrap the salmon in the plastic wrap, then refrigerate for 48 hours.
- When ready, unwrap the salmon, rinse off the brine well, and pat dry. Slice the gravlax thinly straight across the top (not through to the skin, but thinly on top until you reach the skin). Serve immediately with bagels and cream cheese, with mustard or creme fraiche, or wrap in plastic wrap to use for up two 3 days.