To make the cure mixture, simply combine the ground spices with the salt and sugar. Line a rimmed baking tray roughly the same size as the piece of salmon with foil, leaving enough over the edge ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

Salt-cured salmon that is easily available throughout the year will be simmered with turnips that will become even tastier in the coming season. Salmon that initially may taste salty will turn out ...

Gravadlax, or gravlax, is what I’d call a soft and loose cure. The salmon remains moist and almost raw in the middle and the curing process can take anything from 24-72 hours. The salt and sugar ...

But why stop at simple gravlax!? Curing fish, particularly salmon, can take on different flavors depending on what ingredients you include while curing. Beets, herbs, vodka, citrus can all be ...