Nirmala Narine, a world traveler and spice importer, shares her love of salt with this simple salt-cured gravlax. Salt is harvested throughout the world and each type's flavor varies from light and fruity to smoky and intense.

This delicious gravlax calls for a good quality sea salt. Save more expensive varieties for sprinkling on summer tomatoes, meats, or even ripe fruit. The flavor of the salmon can be changed by using different herbs like basil and parsley. Making cured salmon at home is easy and the results are memorable.

2 pound piece salmon filet, bones removed, skin left on
2 tablespoons sea salt
1 tablespoon granulated sugar
1 tablespoon packed light brown sugar
¼ teaspoon ground cardamom
4-inch piece lemongrass, tough outer layers removed, finely chopped
1 tablespoon peeled grated fresh ginger
Zest of 1 lime
½ cup mint leaves, coarsely chopped
½ cup cilantro leaves, coarsely chopped
Black bread and crackers, for serving
Lemon-Ginger Cream, recipe follows
Plastic wrap

1. With sharp knife, split salmon in half horizontally but do not separate two halves at top. Trim away any bloodline or bones. Lay double-layer of plastic wrap on work surface and transfer the salmon onto it, as if laying down an open book, skin side down.

2. In small bowl, stir together salt, sugars, and cardamom until well mixed. Sprinkle evenly over the fleshy surface of the salmon, using a spoon to evenly cover. In the same bowl, stir together lemongrass, ginger, and lime until well combined. Sprinkle evenly over salmon. Cover mixture with mint and cilantro.

3. Carefully fold one filet piece on top of the other, so flesh sides are touching. Very tightly wrap salmon in plastic and wrap again with another sheet of plastic. Put salmon in a baking dish and weigh down with a wine bottle, large can, or even a brick to provide even pressure along top of fish. Refrigerate for 12 hours, turn fish once, weigh down, and refrigerate an additional 12 hours.

4. To serve, remove plastic wrap and gently rinse off marinade and herbs. Using a sharp, narrow-bladed knife, slice very thin slices, holding the knife almost parallel to the fish. Transfer to platter and serve with black bread, crackers, and Lemon-Ginger Cream.

LEMON GINGER CREAM

1 cup creme fraiche or sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon peeled grated fresh ginger

In a small bowl, stir creme fraiche, lemon juice and ginger together until well combined. Refrigerate until ready to use.

Serves 6.

Special Thanks
Nirmala Narine
http://www.nirmalaskitchen.com