gravalax ( sugar and salt cured salmon)

How To Make gravalax ( sugar and salt cured salmon)

• 1

  Place cleaned and skinned salmon filet in a large ziploc bag.
• 2

  Add all the ingredients, seal bag and shake around to ensure everything mixes well and covers the salmon.
• 3

  Place in refrigerator for at least 3 days, turning over and moving around everyday.
• 4

  To serve, remove from bag and slice very thin. Serve with fresh bread or crackers, sweet dill mustard and sour cream.
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