Moroccan Cured King Salmon Gravlax
The King salmon I was sent is aptly named – it is nothing less than regal. It is the largest of the salmon that run the Copper River, with the highest fat content. It has a saturated orange color and an extremely rich mouthfeel. This salmon has only a one month season, so I didn’t want to play with it too much. I was very lucky to get some, and just wanted to accentuate its natural lushness and mild taste.
That’s when I came across this recipe for Moroccan gravlax. I had no idea how it would work, and I also didn’t want to spend THAT much time finding all the spices, toasting them, measuring them…etc. Bottom line – I wanted a shortcut.