Gravlax

Ingredients:

• 450 g wild chinook salmon fillet (center cut), skin removed
• 2 tbsp. coarse salt
• 2 tbsp chopped fresh dill
• 1 tbsp fennel seeds
• 1 tbsp. coriander seeds
• 1 tbsp. crushed white peppercorns
• 1 cup light brown sugar
• 2 medium red onions, thinly sliced
• 0.5 cup freshly squeezed lime juice (about 8 limes)

Preparation:

1. Prepare the center of the fish.
2. Run the blunt side of a knife across the surface of the salmon to loosen the bones. Then use tweezers to pull them out and dip them in water to make them easier to remove. Pat the fish dry with paper towels and set aside.
3. To prepare a dry marinadeIn a bowl, combine salt, dill, fennel seeds, coriander, peppercorns and brown sugar.
4. For an onion pillowCombine the onion and lime juice in a non-reactive bowl.
5. Place half of the dry marinade on a large piece of plastic wrap.
6. Then add half the onion. Place the salmon on top.
7. Spread the remaining onion mixture and marinade over the salmon, making sure to add a little extra to the sides to ensure the fish is completely covered. Wrap the salmon tightly in plastic wrap. Place in a baking dish to catch any excess liquid. Refrigerate for 24-36 hours.
8. Carefully remove the film and discard it (there will be a lot of liquid). Set the onions aside to serve with the salmon.
9. Rinse the fish under cold water and pat dry.
10. Using a carving knife, cut the fish in half lengthwise.
11. Trim away any remaining dark flesh from the skin side of each piece.
12. Slice diagonally as thinly as possible, wiping the knife with a cold, damp towel after each cut. To store, wrap the gravlax in plastic wrap and refrigerate. Can be stored for 5 days.