Gravlax

Adapted from the Heal Your Gut Cookbook by Boynton and Brackett. Click here for printable copy.

1 – 2 to 3 lb. Sockeye Salmon fillet (I bought frozen and thawed it for 8 hours in the refrigerator)
1 bunch fresh dill, chopped
1/4 c. chopped fresh chives
3/4 c. coarse sea salt
1/4 c. raw honey
zest of 2 lemons
2 t. freshly ground pepper

Wash salmon and pat dry. Cut into two pieces. In a small bowl combine the herbs, and in another combine the salt, honey, lemon zest and pepper.

On a clean plate arrange 1/3 of the herbs. Place one piece of salmon skin-side down on the herbs. Coat the top with 1/2 of the honey mixture, then 1/3 of the herbs. Place the other piece of salmon on top, then the remaining 1/2 of the honey mixture, and the remainder of the herbs.

Cover with plastic wrap. Top with a small cutting board or plate weighted down with heavy pot, or a ziploc bag full of water. Allow to chill for 24 hours.

Gently wash off or wipe off the herbs and salt and pat the salmon dry. Skin the salmon, then slice thinly on the diagonal ane serve. Yum!