Our 4th of July menu was anything but classic Americana fare: Brazilian cocktails, Scandinavian cured fish, grasshopper pie…plus something to throw on the grill. Certainly a mish-mash of recipes from across the globe. But I had my reasons for such a menu…we gather with our neighbors each Independence Day for a pitch in dinner and fireworks. It’s the perfect time to test out some recipes for the blog. My friends, unlike my family, will eat anything…and they are so proficient at giving me quotable reviews….an improvement over the “good stuff” or “you don’t have to make this again” that I get from my crew.
Our #SundaySupper theme this week is canning, freezing and preserving. I am currently in northern Wisconsin for a family vacation along with my mother-in-law, brothers-in-law, their wives and my nephews. Cut off from cable TV, cell phones and the Internet, I wasn’t sure whether I should participate…but when I thought of preserving in a more general sense, my mind drifted to the gravlax..which has been on my foodie bucket list for years.
The first gravlax recipe goes back to the Middle Ages when fishermen salted salmon and buried it in the sand to ferment. Nowadays, salmon fillets are coated with a salt and sugar mixture then topped with dill sprigs. Mine received a sprinkle of Cognac before hanging out in the fridge for half a week. The fillets were weighted down (I used two cast iron popover pans), then flipped every 12 hours…and the salmon is eventually cured via osmosis.
I knew I had a winner when one of my guests commented, “Great smoked salmon,” with Bill chiming in, “I hope there’s more of this.” Yes, Mr. Picky Pants was eating raw, cured salmon…whoa. Maybe he will eat fennel again one day…or mint…or nuts…or pineapple. I can dream, can’t I?
Please scroll down to see all the marvelous home preserved recipes from my Sunday Supper friends!
- 4 pounds boned salmon fillets, skin on
- 1 tablespoon freshly ground black pepper
- 1/2 cup sugar
- 1/4 cup kosher salt
- 3 bunches fresh dill
- 2 tablespoons Cognac
- Wrap baking sheet in plastic wrap, then line with parchment. Place fillets baking sheet, skin side down. Remove any bones.
- Mix together pepper, sugar and salt. Sprinkle over fillets. Place dill over salmon, then drizzle with Cognac.
- Cover with plastic wrap, then top with another baking sheet. Place a heavy object on top of the second baking sheet (I used cast iron popover pans).
- Every 12 hours, flip the salmon pieces and cover with new plastic wrap. Continue for a total of 3-4 days.
- To serve, scrape off dill and spices. Pat dry. Slice thin pieces on the diagonal.
I’ll be unplugged for the next week…reading, boating, hiking, swatting mosquitoes and toasting marshmallows over our evening campfires. Feel free to leave questions or comments…I”ll check them out upon my return.
Be sure to visit the blogs below to see how they Preserved the Harvest:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind fromWhat Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly fromThe Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax fromThat Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa fromPeanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney fromFood Lust People Love
Traditional Escabeche (Pickle) fromBasic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We
tweet throughout the day and share recipes from all over the world. Our
weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in
your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.