Hailing from the salmon capital of America, Chef Monique Barbeau makes tequila cured gravlax with dill pancakes.<br /><br />Ingredients:<br /><br />Wild caught salmon (preferably skin on)<br />2 parts brown sugar to 1 parts large granule salt (kosher)<br />1/2 cup Albariño wine<br />1/2 cup lime juice<br />zest of one lemon<br />zest of one orange<br />handful of mint, roughly chopped<br />handful of dill, roughly chopped<br /><br />Method:<br /><br />Day 1:<br />Line a large pan with plastic wrap.<br />Lay the salmon flesh side up on one side of the pan. Next to it, add 1/2" bed (or so) of sugar and salt mixture.<br />Lay the salmon, onto the bed of sugar/salt mixture making sure you add enough to cover the sides, all around.<br />Tightly wrap with the plastic wrap.<br />Place a heavy weight on top of the salmon to help with the curing process.<br />Place in the refrigerator, overnight.<br /><br />Day 2:<br />Remove the salmon from the refrigerator and unwrap. Set the salmon aside and discard the plastic wrap. Re-line the pan with more plastic wrap and once again, lay the salmon flesh side up on one side of the pan.<br />In a medium sized bowl make the brine by mixing together the wine, lime juice, lemon zest, orange zest, and herbs.<br />Place the contents of the brine next to the salmon, and again lay the salmon on top of it flesh side down.<br />Once more, add some more sugar and salt mixture to the sides of the salmon.<br />Tightly wrap the salmon, then place a heavy weight on top of it and again, place in the refrigerator to finish curing overnight.<br /><br />Day 3:<br />The cure should be done. You can know unwrap the salmon, slice thinly, and serve.<br /><br />Please support and subscribe, Bon Appétit!<br />Subscribe: https://bit.ly/2CpZEK9<br />#JuliaChild #MasterChefs
