Swedish Gravlax with Rocket and Mustard

Method

1. For the Gravlax:

   • Prepare the Salmon:
     • Rinse the salmon fillet and pat it dry with paper towels.
     • Place it skin-side down on a clean surface.
   • Mix the Cure:
     • In a bowl, combine the granulated sugar, sea salt, crushed black peppercorns, lemon zest, orange zest, and chopped fresh dill.
   • Coat the Salmon:
     • Spread half of the cure mixture evenly over the salmon fillet.
     • Place the fillet skin-side down in a shallow dish.
     • Cover the salmon with the remaining cure mixture.
     • Wrap the salmon tightly in plastic wrap.
   • Chill and Cure:
     • Place the wrapped salmon in a dish to catch any liquid that may escape.
     • Refrigerate for 2-3 days, turning the salmon every 12 hours and basting it with any liquid that accumulates.
   • Slice and Serve:
     • After curing, unwrap the salmon and discard the cure mixture.
     • Slice the gravlax thinly at an angle and serve.

   For the Mustard Salad:

   • Prepare the Dressing:
     • In a small bowl, whisk together the Dijon mustard, honey, white wine vinegar, and extra-virgin olive oil until well combined.
     • Season with salt and pepper to taste.
   • Toss the Salad:
     • Place the fresh rocket (arugula or Rucola) in a large salad bowl.
     • Drizzle the mustard dressing over the rocket and toss to coat evenly.

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