Juniper, Lemon and Sea Salt Cured Salmon

Juniper, Lemon and Sea Salt Cured Salmon

I have been doing a lot of research on food photography and I thought I would try to use some of my new found knowledge with a post on gravlox. I picked gravlox for two reasons, one because I used a Tasmanian Salmon that  I purchased from Honolulu Seafood company which turns out  a bright red color for my photos and the other  reason is that my wife and I like to sit around Sunday mornings eating gravlox with mustard sauce while watching the early news or a movie.

Tasmanian salmon swim in very deep and cold water off the coast of Australia . The cold and deep waters produce salmon with very high levels of essential" Omega-3 fatty acids " that  can not be produced naturally by the body.  Omega-3's need to be obtained through our food making Tasmanian salmon one of the best natural sources of Omega-3's.

Since spring has finally arrived  I have been looking forward to using natural sun for my photo shoots. I thought that with the bright red cured salmon and the natural sun light,  I would be able to capture some really great shots.

Wrap the Gravlox in cheesecloth.


1 side fresh salmon(about 1 1/2 to 2 pounds) skin on

1 cup sea salt

1 cup super fine sugar

3 bunches of fresh dill, chopped

1/4 cup whole black peppercorns

1/4 cup juniper berries

4 lemons, sliced thin


Mix the above ingredients together except the lemons. Spread the cheesecloth over a baking dish overlapping the sides. Place the salmon on the cheesecloth skin side down and spread the dill mixture evenly over the top. Layer the lemon slices over the dill mixture and wrap with the cheesecloth. Set a small cutting board on top and then a weight. Place in the refrigerator overnight. Cure for three days turning every 12 hours.

Remove all the salt mixture and wipe with a damp cloth. Keeping the skin on will aid in slicing the salmon. Start slicing from the small end first and see if you can get it so thin you can read a newspaper through it.

Make sure you have a very thin long sharp slicer. Start slicing at the tail end working form head to tail.

Serve with a Dilled Mustard Sauce.


Dilled Mustard Sauce

1/4 cup Pommery Mustard

1 teaspoon dry mustard

1 tablespoon dark brown sugar

1/2 teaspoon salt

juice of 1 lemon

1/4 cup extra virgin olive oil

2 tablespoon fresh dill, chopped

In a bowl mix together the mustards. Add the salt and brown sugar. While whisking slowly drizzle in the lemon juice and olive oil. Stir in the chopped dill.