Citrus Gravlax Of Atlantic Salmon

Directions

1. Cut the pith from the citrus peels.
2. Combine the sugar, salt, black pepper and juniper berries in a medium bowl. Stir to mix thoroughly. Put a large piece of plastic wrap (large sufficient to wrap the fillet) on a board. Sprinkle half the salt mix on the plastic wrap. Lay half the citrus slices on top of salt mix. Sprinkle half the dill on top of the citrus slices. Put the salmon fillet, skin side down, on top of the dill. Cover with the remaining dill and citrus slices. Cover the salmon with the remaining salt mix.
3. Line a baking sheet with parchment paper.
4. Cover and seal the fillet in the plastic wrap. Wrap the fillet tightly with another layer of plastic to create an airtight seal. Put the salmon on the parchment-lined baking sheet. Put a weight on top of the salmon, such as another baking sheet or possibly cake pan with a few full tin cans or possibly you can use two bricks wrapped in tin foil. Chill for 24 to 36 hrs, flipping the salmon fillet after 12 to 18 hrs during the curing time. This will help cure the salmon proportionately.
5. Assembly:Remove the salmon fillet from the plastic wrap. Rinse the fillet under cool running water to remove the salt mix, the dill and the citrus slices. Handle the salmon carefully to prevent the fillet from cracking. Place salmon fillet, skin side down on board. Lightly drizzle fillet with sunflower oil. Rub oil gently to coat the entire top of fillet. Proportionately sprinkle fillet first with freshly cracked black pepper and then with finely minced dill.
6. Wrap the salmon fillet in plastic wrap and place on a baking sheet. Refrigeratein the refrigerator till hard, about 1 to 2 hrs. Slice the salmon crosswise and on an angle, as thinly as you can.
7. Yield is 10 servings.
8. When curing the salmon fillet, use more of the salt mix at the thicker part of the fillet (head) because not only is it thicker but it also has a higher fat percentage of fat so it will take more time to cure. Use less of the salt mix at the thinner part of the fillet (tail) because it is leaner and will take less time to cure. Chilling the salmon fillet before serving will make it easier to slice.