I love anything that is smoked. But also smoked produce is not part of my diet anymore.
So I had to find something healthy, with the same taste but that is not smoked. Voilà: Gravlax!!!

What is Gravlax?
Here is the meaning from wikipedia:

During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means “grave” (in Swedish, Norwegian, Danish), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”.

Today fermentation is no longer used in the production process. Instead the salmon is “buried” in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce.

We ate it on the third day  and had it few days later and it was delicious. Use it in any recipe in which traditionally you used smoked salmon and please let me know.

Cheers!

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Gravlax

By Dalia Bonfanti Published: October 16, 2012

• Yield: 4 Servings
• Prep: 15 mins

Fresh Salmon, dill and salt based.

Ingredients

• 400 g Salmon filet fresh, cut in half lenghtwise
• 30 g Salt
• 30 g Sugar
• a lot Dill Fresh, chopped
• 6 sprigs Thyme
• 1/2 Fennel

Instructions

1. In a bowl mix the salt and sugar. Prepare a sheet of plastic wrap.
   
2. Put on the sheet the mixture, dill, 2 sprigs of thyme and slices of fennel.
   
3. Place on top of the mixture the salmon filet. Put another layer of the mixture, dill, 2 sprigs of thyme and slices of fennel.
   
4. Put on top the other half of filet (like a sandwich). Put on top another layer of the mixture, dill, 2 sprigs of thyme and slices of fennel.
   
5. Wrap tightly the salmon well with the first sheet of plastic wrap. Wrap the salmon with 3 sheets.
   
6. Place the salmon in a deep dish. Pierce the wrap with a toothpick. Put on top of the salmon a heavy weight.
   
7. Leave it there for 2 days. On the third day, wipe off the dill and salt or you can wash the filet under cold water. Make very thin slices and enjoy!
   

• Cuisine: Scandinavian
• Course: Entrée

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