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Okay. Back to business (but really, please vote! This $10K can make the difference between us making our budget or not.)
Funny how things change. Isn’t it?
If you would have told me one year ago that I’d be opening a restaurant–a mac and cheese restaurant, with a girl I hardly knew–I would have laughed. Really, who does that?
And now it’s fall again, and I put an extra layer on when I walk Ema in the mornings. But I’m not sitting behind a desk. I’m sitting at a cafe, at 9:30am, trying to finish this post so I can continue my search for used equipment. Who would have thought…
Think about it. What aspect of your life did you not expect? Is there anything that makes you think, “Damn. I never saw that coming.”
No? Really? Well maybe that should be somewhat of a priority. Make a change, even a small one, and see how it feels. Plant a garden, start running, take up yoga–start anything that can grow and evolve, and see what happens one year from today. Who knows, maybe you have gift you never knew about.
There are constants in my life though. Things I can count on to stay the same. Alejandro, my most important constant . . . and this gravlax recipe. I have wanted to make this recipe for ages– since I first saw it in Saveur.
And now, a year later, I made gravlax. Damn good gravlax. And I’m opening a restaurant. Who knew?
How to Make Gravlax
(technique adapted from saveur magazine)
2 pounds, center-cut, wild, pacific salmon (debone with a tweezer. Makes life much easier.)
2/3 cup kosher salt
1/3 cup sugar
2 tablespoons marash pepper
1 tablespoons ground cumin
1 tablespoon paprika
2 tablespoons crushed black peppercorns
Combine all of the spices into a large bowl.
Cover a plate with plastic wrap, and pour half of the spices on top. Place the salmon on top of the spices, skin side down, and cover with the rest of the spice mixture.
Wrap tightly with plastic wrap, and refrigerate for 48-72 hours. Every 12 hours, flip and redistribute the spices with your fingers. You’ll notice that it’ll be extremely wet–that’s okay. The brine is pulling the moisture out of the salmon.
The salmon will feel firm when fully cured. Unwrap, and throw out the brine. Rinse the salmon under cold water, and pat dry with a paper towel. Use a very sharp knife to thinly slice against the grain.
You can serve it many ways, but my favorite is on a toasted baguette with avocado, drizzled with good olive oil and course salt.
Where I Shopped:
Wild Salmon: Ver Brugge, Oakland