This recipe is a variation of gravad lox (also known as gravlax) – a Scandanavian method of curing that uses salt, sugar, peppercorns and dill. It is not the same thing as the smoked salmon you find in the grocery store or served on a bagel with cream cheese (otherwise known as nova smoked salmon).
I love this particular variation because it gives the salmon a sweet flavor and the orange is a nice way to add citrus without using traditional lemon. I highly recommend this to anybody who likes sushi since the flavor remains fresh and light. It doesn’t taste anything like cooked salmon. It’s really refreshing and quite flavorful. It’s perfect with a side of seaweed salad or a salad of simple greens tossed with a light vinaigrette.
Curing is a process of preserving fish and meat. It requires no cooking and you should use the freshest fish you can get your hands on. You don’t have to use sushi-grade, and that can get pretty expensive, but this isn’t a recipe to try with week-old fish. When buying fish, make sure it doesn’t smell “fishy.” That pungent, salty, murky smell is an indication that fish is getting old. You want the salmon you buy to smell a little sweet. Make this recipe the day that you bring home the fish; don’t let it sit in the fridge for too long.