lachs

Salmon & Grits In Garlic/Lime Butter

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I prepare  grits quite often, usually buttery cheese grits, which are so rich, so good and so bad for you-if you eat large portions (which I tend to do) 😦 .
Lately I use mostly instant grits and I am happy with the results, as long as I add enough butter (and enough grated cheese when preparing cheese grits). For me, the extra cooking time to use non-instant just does not justify the small difference in texture and taste. But today I made plain grits without cheese, just seasoned with kosher salt and cayenne pepper and a sinful amount of unsalted butter. I also made the grits a bit more dry than usual, since there was added fat and moisture from the garlic/lime butter which I spooned over the sauteed salmon and grits at plating time. The salad dressed in yogurt gave a pleasant tang and additional texture to the dish.
While sauteing the salmon I was looking forward to the crispy skin, but Bella loves the skin even more than I do so I let her have it (along with half the salmon) 🙂
All around, a very delicious lunch, easy to prepare and full of flavor and different textures.
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Bon Appetit !   Live is Good !
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All about Grits
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More Grits on ChefsOpinion
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Watch my friend  Mark Dowling  prepare “Instant Cheese Grits”
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P.S.
Notice in the pictures of the broken up salmon below how very juicy the fish is, even when cooked well done. Well done fish is never dry when properly cooked to the right temperature. Unfortunately, this is not taught anymore to our young “Chefs”, most of whom think that all fish has to be served raw in order to not be dry (Don’t even get me started on parasites…..)
But if you insist on eating raw and/or under-cooked fish, you might want to read this : About fish diseases and parasites

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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EASY DOES IT # 15 – Gravlax

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There  are a few compelling reasons to make your own gravelax instead of buying it at a store or online:

– Price – Fresh salmon $ 15.00 per pound versus store bought gravlax at $ 40.00
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 – Ease of preparation – actual preptime about 10 minutes, curing between 3 and 5 day’s
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 – Total control of texture and taste of finished product
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 – The joy of adding another stunner to your cooking repertoire
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My  standard  dry-marinade recipe is as follows :
3/5th  of kosher salt, 2/5th of sugar, fresh chopped dill including stems, white pepper, lemon peel, crushed mustard seeds and dark rum.

In the variation  below, I have changed the dry-marinade recipe a bit as follows:
3/5th  of kosher salt, 2/5th of sugar, freeze dried dill leaves, raw garlic paste,  cayenne pepper, dijon mustard, vodka.
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Mix the marinade ingredients, place half of it in a chemical reaction-free container. Top with salmon filet. Add remaining dry marinade to top of salmon. Cover airtight, place in refrigerator. Flip salmon every twelve hours. After twenty four hours, dry-marinade will have transformed into a thick brine. The salmon will be cured after two to three day’s, depending on the thickness and salt to sugar ratio in your marinade. I usually keep my salmon in the brine another one to two days, again depending on the marinade and thickness of the filet. The extra time will give me a slightly dryer and more opaque product which I prefer. This one took four day’s to be exactly the way I like it.
To serve, remove salmon and wash under running water to clean off excess brine. Slice into thin slices, accompany with dill/mustard sauce and rustic bread of your choice.
(To think, first time I prepared  Gravlax  was in the summer of 1973 at the  Hotel Kattegat,  Torekov,  Sweden.  Good times 🙂

Bon Appetit !   Life is Good !
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Note:
Start out the first time by following my standard recipe, the next few times experiment with the marinade and curing time until you find your own sweet spot.
Variations can be, but are not limited to, different salt/sugar ratios, different herbs, different seasonings, different liquors, different curing length’s.
Enjoy your gravlax journey !
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mise en place

mise en place

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Gravlax

Gravlax

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Preparation :
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mise en place

mise en place

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sprinkle top of salmon with plenty of dill leaves, mix dry-marinade ingredients

sprinkle top of salmon with plenty of dill leaves, drizzle with vodka,, mix dry-marinade ingredients

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add half of the marinade to chemical-reaction-free vessel

add half of the marinade to chemical-reaction-free vessel

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add salmon filet, top with remaining dry-marinade, cover airtight, store in fridge for 3 - 5 days

add salmon filet, top with remaining dry-marinade, cover airtight, store in fridge for 3 – 5 days

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flip salmon every twelve hours

flip salmon every twelve hours, cover again, back into fridge

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4 day's later - done, rinse under cold running water, carefull not to rinse of the dill

4 day’s later – done, rinse under cold running water, carefull not to rinse of the dill

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Gravlax

Gravlax

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Gravlax

the beauty and the beast

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Gravlax

Gravlax

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Gravlax

Gravlax

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Gravlax

Gravlax

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