It’s salmon season around here. Wild Alaskan sockeye rests on beds of ice at the grocery store. We’ve been searing and grilling, making breakfast with leftovers. This time of year, we eat as much salmon as possible.
Once it’s out of season, we won’t be eating it again until next year.
If, by some chance, you have grown tired of barbequed salmon or king salmon with crispy skin, you might want to try your hand at gravlax.
We’ve been eating this gleaming home-cured salmon for weeks. And then it occurred to us: it has been a long time since we did a video for you.
And so, may I present to you:
The Chef Shows You How to Make Gravlax.