Gravlax Recipe Chef Jacques Pepin

Ingredients

• 8 oz Salmon Fillet (skinless, sushi‑grade, fresh)
• 1 Tbsp Kosher Salt (coarse kosher salt for quick cure)
• 1 tsp Black Pepper (freshly ground, coarsely cracked)
• 2 tsp Virgin Olive Oil (extra‑virgin, high quality)
• 1 small Red Onion (peeled and sliced very thin)
• 2 stalks Scallion (green parts only, thinly sliced)
• 4 medium Radish (thin sticks for crunch and peppery bite)
• 0.5 medium Cucumber (peeled, thinly sliced; skin optional)
• 2 Tbsp Fennel Fronds (green tops only, chopped)
• 1 piece Lemon Wedge (served on the side, not added to cure)

Instructions

1. Season the Plate

   Spread a thin layer of coarse kosher salt on a serving plate and sprinkle freshly ground black pepper over the salt.

   Time: PT2M

2. Cure the Salmon

   Lay the salmon fillet skin‑side down on the salted plate, press gently so the salt contacts the flesh, and let it sit for 10 minutes.

   Time: PT10M

3. Thinly Slice the Salmon

   Using a long, sharp chef's knife, slice the salmon at a slight angle into paper‑thin ribbons, employing a gentle sawing motion.

   Time: PT5M

4. Arrange Salmon on Plate

   Transfer the sliced salmon onto a clean plate, arranging the ribbons neatly.

   Time: PT2M

5. Prepare Garnish Vegetables

   Thinly slice the red onion, scallion, radish, and cucumber; chop the fennel fronds.

   Time: PT5M

6. Dress and Garnish

   Drizzle virgin olive oil around the salmon, scatter the prepared vegetables over and beside the fish, and place the lemon wedge on the side.

   Time: PT2M

7. Cover and Set

   Lay a sheet of parchment paper over the salmon, cover with plastic wrap, then place the second plate on top to press lightly. Let rest a few minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

110

Protein

12 g

Carbohydrates

2 g

Fat

7 g

Fiber

1 g