Gravlax, A Recipe for Quick Cured Salmon

1. If you're not able to find skinless salmon, you can ask your fish monger to remove for you, or you can remove it yourself. To remove the skin, place the salmon on a cutting board, skin side down, and using your sharpest knife, slice into the salmon right next to the skin so that you can feel the skin under your blade. In long, clean strokes, carefully slice through the salmon, holding onto the skin with your free hand to keep it taut as you do so. Discard the skin.

2. Whisk together the sugar, sea salt, fennel seeds, pepper, coriander, and zests.

3. Lay a large piece of plastic wrap down on a clean surface, then pour half the sugar mixture over top. Place the salmon on top, then cover it with the remaining sugar mixture. Once entirely coated, wrap the salmon tightly in the plastic wrap.

4. Transfer the wrapped salmon to a shallow dish, then place a few heavy objects on top (such as a cutting board and cans). Place in the fridge and let sit for 24 - 48 hours.

5. Once the salmon has cured, drain the excess liquid, then unwrap the salmon from the plastic and rinse under cold water until clean. Pat dry with a clean towel. Slice off any remaining dark skin, then cut into thin slices. Serve immediately or keep in the fridge, well wrapped, for 2 - 3 days, or in the freezer in a sealed bag for up to two months.