Dairy-Free Gravlax Cured Salmon with Dill Potatoes

Instructions

1. 1In a medium bowl, combine the 0.25 cup sea salt, 0.25 cup sugar, 1 bunch fresh dill (finely chopped), and 1 tbsp black peppercorns (lightly crushed).
2. 2Place the about 680 g salmon fillet skin-side down on a large sheet of plastic wrap. Ensure you have enough plastic wrap to completely enclose the salmon.
3. 3Evenly cover the top of the salmon fillet with the salt and sugar mixture. Press it gently so it adheres to the fish.
4. 4Wrap the salmon tightly and securely in the plastic wrap, making sure there are no gaps. Place the wrapped salmon in a baking dish.
5. 5Place a heavy object, such as cans of food or weights, on top of the wrapped salmon to press it down. Refrigerate for 48 to 72 hours. Every 24 hours, flip the salmon over in the dish to ensure even curing.
6. 6About 30 minutes before serving, place the about 680 g potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
7. 7Drain the hot potatoes well. Transfer them to a bowl and immediately toss with 2 tbsp olive oil, 2 tbsp fresh dill (chopped), 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper.
8. 8To serve, unwrap the cured salmon and rinse off the salt mixture under cold water. Pat it dry with paper towels. Thinly slice the gravlax against the grain and serve alongside the prepared dill potatoes.

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