Homemade Gravlax (Cured Salmon)

I have a deep love for smoked and cured salmon. Well, any fish, really. Salmon, though, is my #1 favorite. WhIle some people put tiny cuts of lox on their bagels, I want a mound on mine. Ideally there's a greater salmon to bagel ratio. If I haven't made myself clear, I can't get enough of the stuff. So, when I first learned of gravlax from my mother-in-law, I knew I needed it in my life. Gravlax is a Nordic recipe that involves curing salmon (or any other fatty fish) in salt, sugar, pepper, and dill.  Once these ingredients have been rubbed all over the fish and arranged so that the two fillets are placed with the flesh sides pressed against each other, the salmon is then wrapped in aluminum foil.  At this point, it is left in the fridge, set in a pan with a weight on top of it, for 48 hours. For a number of years, we made it fairly often. While it's not difficult to prepare, it does take some forethought. To have it on Sunday, I'd have to get everything ready on Friday. 

However,  we recently acquired two Himalayan salt blocks, so I thought I'd give it a try using those. Not only were the results delicious, but the preparation was cleaner and faster (it takes less time to cure... closer to 36 hours). Of course, I don't expect people to have salt blocks, so I've included two recipes below. Enjoy this as an appetizer at Christmas dinner or your New Year's Eve party or for a very special Sunday brunch. 

HOMEMADE GRAVLAX (Using Salt Block)
Yield: 4-6 servings
Tools: baking pan, aluminum foil, 2 Himalayan salt blocks

Ingredients:
1 1/2 lbs salmon fillet (skin on)
Large bunch of fresh dill
Lemon (optional)

Directions:
Line a large baking pan with aluminum foil. Place one of the salt blocks on the pan and cover the surface of the salt block with a bunch of dill.

Using a sharp pairing knife, score the skin of the salmon with 3-4 incisions. Lay the salmon fillet on top of the salt block, skin-side down. Cover the flesh of the salmon with more fresh dill and place the second salt block on top. Transfer to the refrigerator. Let cure for 36 hours. 

Before slicing, remove the dill.

Slice thinly and serve with bagels or pumpernickel bread.  It is tasty with either cream cheese or butter.  A nice mustard sauce would work nicely as well.  Or just a couple lemon wedges.

HOMEMADE GRAVLAX (Without Salt Block)
Yield: 4-6 servings
Tools: baking pan, aluminum foil

Ingredients:
2 - 1.5 lb salmon fillets (skin on)
1/3 cup kosher salt
1/3 cup sugar
3 tablespoons white pepper
Large bunch of fresh dill
3 tablespoons gin

Directions:
Mix the salt, sugar, and white pepper in a bowl.  Lay out two sheets of aluminum foil that are 6 inches longer than one of the fish fillets on a roasting pan or another rimmed baking dish that is big enough to hold the fish.  Rub the fish with the salt/sugar mixture on both sides of each of the fillets.

Lay one fillet, skin-side down, into the baking dish.  Cover the flesh side with heaping handfuls of fresh dill.  Drizzle with the gin.  Place the remaining fillet, flesh side down, on top of the other piece of fish.  Fold the ends of the aluminum foil over the fillets so that it completely wraps the fish.  Wrap with another two sheets of foil, so it is tightly packaged up.  Place a weight (I use another heavy, but smaller, baking dish and then fill it with oranges and grapefruits) on top of the fish and let sit in the fridge, flipping every 12 hours, for 48 hours.

Before slicing, remove the dill.

Slice thinly and serve with bagels or pumpernickel bread.  It is tasty with either cream cheese or butter.  A nice mustard sauce would work nicely as well.  Or just a couple lemon wedges.

White Peach and Candied Ginger Muffins

Not long ago, I was invited on a tour of America's Test Kitchen and they gave everyone a recipe card for some truly scrumptious fig and chocolate chip muffins. The batter is thick; borderline scone dough. Once baked, they have a crusty exterior, but remain light, almost cake-like, on the inside. So, I was prepared to share a rhubarb variation everyone today. Alas, when I went to the store to purchase more rhubarb, they were out. Looking around frantically, my eyes locked on a tower of white peaches. Now, if I'm craving stone fruit, I'm going for cherries or apricots. Point being, it's not often that I see peaches and say "Yes! I must cook with those!" But something came over me and I realized that what I really needed in my muffins were peaches. And candied ginger. And almonds. Ok, there were a lot of things. But, hey, sometimes you know when these things will work. And, if I may say, they do. They really do.

WHITE PEACH AND CANDIED GINGER MUFFINS

NOTES
A few things: 1. I suggest using firmer peaches, as they're easier to chop, plus it prevents the mixture from getting too mushy when you cook them. 2. If you're like me and didn't look to see if you had unsalted butter before you started cooking, you can use salted butter and just omit the salt from the recipe. I did this and they came out tasting great.

SOURCE
Adapted from America's Test Kitchen

SERVINGS
Makes 12 muffins

INGREDIENTS
2 1/2 cups chopped white peaches (use firmer peaches)
1/2 cup granulated sugar, plus 1 tablespoon
2 cups all-purpose flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
8 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds
1/4 cup chopped candied ginger

DIRECTIONS
1. In a pot, toss peaches with 1/4 cup granulated sugar. Set over medium heat. Cook, stirring occasionally, until the peach starts to break down and juices are released, about 5 minutes. Remove from heat. 

2. Preheat oven to 375 degrees F. Flour and grease a 12 cup muffin tin. 

3. In a mixing bowl, whisk together the flour, remaining granulated sugar, light brown sugar, baking powder, and baking soda. 

4. In a separate bowl, whisk together the sour cream, butter, and eggs. Add the vanilla extract and almond extract and whisk until combined. 

5. Pour the wet ingredients into the dry ingredients and, using a wooden spoon, mix until just combined. Do not over mix. Stir in sliced almonds and candied ginger. 

6. Spoon half of the muffin batter into the prepared muffin tin and then spoon 1 teaspoon of the cooked peaches into the center of each. Top with remaining batter. 

7. Bake for 20 minutes, or until a toothpick is inserted and comes out clean. Transfer muffins to a wire rack to cool. Store in an airtight container for 2 days. 

Smoked Salmon Breakfast Bowl with a 6-Minute Egg

It's only in the past few years that I've grown to love breakfast. Maybe it's the freelancer's life, which allows me to have more leisurely mornings. Or it could be that my taste buds have changed with age. Whatever it is, something's different. When I was younger, I barely tolerated breakfast. Hot oatmeal was all I could manage and that's what I ate most days. Everything else bored me (I know, hot oatmeal doesn't seem that interesting, but think of all the fun things you can put on top). I figured it'd be best to tame any hunger and just get to lunch, where I could sink my teeth into the giant sandwiches my dad packed for me.

The only breakfasts that excited me were ones served on the weekend. Most Sunday mornings, my father and I would head to the local Jewish deli to pick up bagels, cream cheese, and white fish salad. On special occasions, smoked salmon was thrown into the order. Home we'd go to schmear bagels and read the New York Times. Every time I visit my parents and my dad offers to get bagels, I try to play it cool. "Sure, I guess I could go for an Everything." But inside I'm doing a little happy dance. Bagels and lox and the New York Times... my favorite way to start the day.

Sorry, I got distracted by the thought of bagels. So, this bowl was inspired by my love of smoked salmon. I was thinking about all the breakfast bowls I've been seeing around the interwebs and how I rarely come across ones topped with cured fish. I used the opportunity to try my hand at my first six-minute egg, which came out perfectly (if I may say so). This is one of those meals that can hold you over from breakfast to dinner. Between the protein and the potatoes and rice and sautéed veggies, it'll leave you holding your belly.

SMOKED SALMON BREAKFAST BOWL WITH 6-MINUTE EGG

SERVINGS
Makes 2 bowls

INGREDIENTS
1 cup brown rice
5 baby red potatoes, quartered
8 oz. smoked salmon
1/2 cup sliced mushrooms
2 cups fresh spinach leaves, washed and dried
2 eggs
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon smoked paprika
1 tablespoon chopped parsley
Butter
Salt
Pepper

DIRECTIONS
1. Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes. Turn off heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.
2. Meanwhile preheat oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons olive oil, salt and pepper. Spread across baking sheet in a single layer. Roast in the oven for 30 minutes, tossing them half way through to ensure even cooking. 
3. Heat a sauté pan over medium-high heat. Add one tablespoon of butter. Swirl the pan to ensure the melted butter coats the bottom. Add sliced mushrooms in a single layer, trying not to crowd them. Season with 1/4 teaspoon of salt and cook for 3 minutes, until browned and then given the a quick stir and cook for another 2 minutes. Transfer mushrooms to a bowl. Return pan to heat and add 1 teaspoon of olive oil. Add spinach leaves, lower heat to a simmer and cook until leaves have wilted. Season with salt and black pepper, to taste. 
4. Add 4 cups of water to medium-sized, deep-sided saucepan. Bring water to a rolling boil and gently lower the eggs into the pot. Lower heat to a simmer and cook eggs for 6 minutes. Remove the eggs and rinse under cold water for a minute to shock them. Carefully crack and peel the eggs. Set aside.
5. Whisk together mayonnaise, lemon juice and smoked paprika until throughly combined. Season with salt, to taste.
6. To assemble the dish, spoon 1 tablespoon of the sauce on the bottom of two bowls. Distribute 1/4 cup brown rice into each. Top each with mushrooms, spinach, roasted potatoes, and 4 oz. smoked salmon. Place the eggs in a bowl and, using a sharp knife, cut them in half, lengthwise. Garnish with chopped parsley, salt, and freshly ground black pepper.