This was the first time we got sashimi-grade salmon from Catalina. Since it arrived on a Saturday morning, I decided to make instant gravlax (instead of regular gravlax which takes at least 2 days to make) for lunch. I served it with my cucumber-onion salad garnished with dill and horseradish Greek yogurt sauce. I cured thinly sliced pieces of the salmon rather than the whole fillet to speed up the curing.
Sashimi grade salmon (#1, This was fresh New Zealand salmon) thinly cut on the bias from the belly portion of the salmon (#2).
Sugar (1 heaping tbs) with molasses (or brown sugar) and Kosher salt (1 heaping tbs) (#3).
Zest of one lemon and orange (I did not have orange so used frozen Yuzu skin)
Fresh dill, finely chopped (2 tbs)
I mixed all the curing ingredients in a sealable plastic container (#4). I mixed but did not dissolve the salt and sugar. I coated each slice of the salmon with the cure (#5) and covered it with plastic wrap (#6) and let it stand in the refrigerator for one hour.
After one hour, I took the salmon out and removed the excess salt/sugar by patting with a paper towel (#7).
I sprinkled on more fresh chopped dill (#8).