One Fisherwoman's Recipe for Wild Salmon Lox (Gravlax)
Nelly Widmann knows a thing or two about salmon.
At only 15 years old, she began working on her dad’s seiner boat in Alaska, hauling in nets of wild salmon on the Prince William Sound.
Last summer, Nelly worked aboard the Morning Star, another seining boat out of Cordova, AK. She even kept a garden box atop the wheelwatch, raising fresh salad greens and herbs for the whole fishing season.
The excess of dill, in particular, came in handy for making her granddad’s recipe for gravlax, more popularly known as lox.
During her summers in Alaska, Nelly uses salmon straight off her boat. At i love blue sea, we use our Loki Wild Salmon Fillets - it’s as fresh as it gets unless you happen to be a deckhand on a salmon fishing boat.
From this fisherwoman’s galley to yours, enjoy!
1/4 C Salt
¼ C Sugar
½ t Pepper
1 t Brown Sugar
Grand Marnier (or brandy)
1-1 ½ lbs Fresh Wild Salmon, skin on
Freshly chopped dill
Mix together salt, sugar, pepper, and brown sugar for salmon rub.
Rub salmon fillets with mixture, coating both sides. Place fillets skin-down in a dish or pan, add a light layer of sugar mixture on top, then cover with thinly sliced onions and dill.
Drip Grand Marnier or brandy over the top, cover with plastic wrap, and place in the fridge.
Baste frequently over the next 36 to 48 hours.
Once out of the brine, it can be eaten immediately, or stored in the fridge or freezer.
To serve, slice diagonally and serve on your favorite cracker or bagel with cream cheese and capers.
Pop Pop’s Gravlax Sauce:
3 T Mustard
1 T Oil
1 T Sugar
cut up dill
Mix and serve drizzled over lox.