📷 Photo: The kitchen at JO

This salmon gravlax is simply delicious and will go well with a bagel or a salad.

Ingredients:

• 3 tbsp rehydrated and drained wild blueberries
• 1 tbsp blueberry maple black tea
• The zest of a lime
• 113 g of coarse salt
• 113 g sugar
• Salmon fillet with skin (1lbs or 454g)

* The weight of the salmon fillet can vary, so for the amount of salt and sugar, just put 25% of the weight in salt and 25% of the weight in sugar.

Preparation step:

1. In a bowl, mix the rehydrated wild blueberries , the blueberry and maple black tea , the lime zest, the coarse salt and the sugar.
2. Dry the salmon fillet thoroughly with absorbent paper.
3. On a sheet of aluminum foil, add some of the salt mixture and place the piece of salmon on it (skin side down).
4. Cover the salmon with the remaining mixture.
5. Wrap the salmon well with aluminum foil, place in a container, cover with plastic wrap and refrigerate for 36 hours.
6. After 36 hours in the fridge, unwrap the salmon and rinse well under cold water.
7. Pat the salmon dry with paper towels. Cut into thin slices and enjoy.

***You can freeze gravlax without any problem.

TO HELP YOU MAKE THIS RECIPE

• Black tea with blueberries and maple
• Dried wild blueberries

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