Nori Gravlax
Nori Gravlax
Serves 4 to 6
3 nori sheets
1/3 cup coarse salt
1/3 cup sugar
2 tsp cracked black pepper
2 lbs Bristol Bay Wild Sockeye Salmon
Lightly toast the nori sheets over a burner, a few passes for each sheet. Rip the sheets into small sections. Place the nori and salt in a food processor and blend until the nori is very fine. In a medium bowl, mix to combine nori salt, sugar, and black pepper.
Pat the salmon dry with paper towels, remove any bones, and cut in half. Sprinkle about a quarter of the nori salt over a center section of a rimmed baking sheet (a little bigger than the piece of salmon) and place a piece of salmon on top, skin side down. Sprinkle another quarter of the nori salt over the flesh of the salmon. Sprinkle another quarter of nori salt over the flesh of the other piece of salmon and then stack the salmon on top of each other so the flesh sides are in contact. Sprinkle the remaining salt over the skin of the salmon. Tightly press plastic wrap over the fish to seal. Place another rimmed baking sheet or cutting board over the salmon and set something heavy on it to weigh it down (like a lid or cast iron skillet). Set in the fridge to cure for at least 24 hours or up to 48 hours.
Uncover the fish, drain the liquid from the sheet, and transfer the gravlax to a cutting board. Carefully cut the gravlax with a sharp knife at a steep angle. Arrange on a platter and serve. Cover tightly with plastic wrap and store in the fridge for up to 3 days.