Like Art, started a new gravlax preparation

[pz]

Used brown sugar instead of white sugar in this prep.  The last batch we did disappeared so fast, my wife asked that I make more

Sockeye (skin on) slathered with sugar and salt mixture


Dill from the Aerogarden generously applied


Mixed up the dill and sugar/salt in preparation of placing the second filet


Ready to wrap in cellophane just like Art did, and into the fridge for several days

[sliding_billy]

Now comes the hard part.  Waiting.

[muebe]

The preparation looks so easy pz.

[ACW3]

The preparation looks so easy pz.

It really is that easy.  The hard part is waiting, like SB said.

Art

[spuds]

aerogarden?Would like a thread on that.

[pz]

aerogarden?Would like a thread on that.

Not positive but I think muebe started the first Aerogarden topic: http://www.letstalkbbq.com/index.php?topic=65.msg378#msg378

... and one I did a while ago: http://www.letstalkbbq.com/index.php?topic=6467.msg86585#msg86585

[drholly]

Watching and waiting

[pz]

The preparation looks so easy pz.

Sure is, muebe - like sliding_billy said, the hardest part is the waiting! 

Watching and waiting

Got it done!

For some reason, this batch was saltier than the rest - still acceptable, but I'd better watch my blood pressure 

Cut in half - ready for packaging


Wash off excess salt and the dill


Vacuum sealed 3 of the 4 pieces


Sliced each piece down the middle just before cutting - makes slicing easier but you end up with smaller bite sized pieces


Tasted so good I ate it all

[sparky]

throw some of that goodness on a pizza. 

[ACW3]

pz,
That looks outrageous!!  I like the idea of slicing down the middle.  That should make getting all that goodness off each fillet. 

Having neighbors over Sunday evening for some Sunday "grazing".  The main part of the menu is the gravlax (with choices for vodka, of course.) 

Art 

[pz]

pz,
That looks outrageous!!  I like the idea of slicing down the middle.  That should make getting all that goodness off each fillet. 

Having neighbors over Sunday evening for some Sunday "grazing".  The main part of the menu is the gravlax (with choices for vodka, of course.) 

Art 

Save me some!    "grazing" is just about all we do when we have friends over - everyone likes milling about sampling a little of this and a little of that
I like slicing down the middle because I can avoid including that brownish fat line, which some people say stores the heavy metal contamination the fish comes in contact with and definitely stores the bad odors in salmon.  My wife always makes faces if she sees it in my salmon 

throw some of that goodness on a pizza.

That's a great idea, sparky - will do it the next time I make pizza

[drholly]

Wow - that is so good looking!

[muebe]

Another great batch pz!

throw some of that goodness on a pizza.

Great idea Sparky

[drholly]

Another great batch pz!

throw some of that goodness on a pizza.

Great idea Sparky

Ohhhhh  boy!

[pz]

That pizza looks great, muebe!