From what I've heard/read, gravlax is a bastardization of some Scandinavian term for buried (cured) salmon.
100 years ago they'd fillet the salmon, stack lots of tasty stuff on it & bury it in the tundra.......At least that's my understanding of the origins of this recipe.
I find this one interesting in that you cure (cook) the fish in the refrigerator.
It's a huge hit with Asians at parties.
Ingredients:
2 kilos salmon fillet
1 cup sea salt
1 cup minced dill leaves
1 shot vodka
1 teaspoon fresh, course ground black pepper
Pound/mix all the seasonings into a paste in a Thai mortar/pestle and rub it onto the flesh side of the fish (skin side down), and cover with plastic wrap.
You want about 1/4 inch of seasoning to cover the fish, as we're going to cure this bastard in the fridge.
Here comes the odd(er) part.
You need to have a couple garden bricks handy........any chunk of anything heavy will do. I have a couple blocks that usually are door-stops.
Rinse them off & wrap them in clean aluminum foil..........you now have a press for the Gravlax Salmon.
You want equal pressure so maybe put the weights on top of a baking sheet.
Leave it in the refrigerator for 18-24 hours.
The salt will turn it into salmon jerky if you go more than 24 hours.
Rinse all the salt & dill off in fresh water............its done. Slice thinly and serve with Ritz crackers and capers and a nice cheese. Thin sliced red onions, maybe a hot German mustard or a cool cucumber yogurt........No end of possibilities.
It makes most Asian girls want to walk around with their panties down around their ankles once they taste it........Brings them right back to my level of thinking.