⏳ Yield & Time

Yield: 2 servings

Preparation Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 pound Salmon fillet
• 1/4 cup Kosher salt
• 2 tablespoons Sugar
• 1 tablespoon Black peppercorns
• 1 tablespoon Fresh dill
• 1 small Red onion
• 1/2 cup White vinegar
• 1/4 cup Water
• 1/4 cup, chopped Cilantro
• 2-3 Taco shells
• 1 Lime

📖 Instructions

1. First, let's tackle the gravlax. Pat your beautiful 1-pound piece of salmon fillet completely dry with paper towels. This is crucial for a good cure. Any lingering moisture will dilute the flavors. Trust me on this one, I’ve learned the hard way!
2. Next, prepare your cure mix. In a small bowl, combine 1/4 cup kosher salt, 2 tablespoons sugar, 1 tablespoon freshly cracked black peppercorns, and 1 tablespoon chopped fresh dill. I'm a big fan of fresh herbs, it just elevates everything, don't you think?
3. Now, generously cover the salmon fillet with the cure mixture, making sure to press it gently into the fish on all sides. I know, it might feel a little weird rubbing salt all over your fish, but stick with me!
4. Place the salmon, cure-side down, on a piece of parchment paper. Fold the parchment over to create a snug, sealed package for your little salmon friend. This keeps things nice and tidy during the curing process.
5. Pop the salmon in the refrigerator and let it cure for 24-48 hours. Seriously, leave it alone. Don't peek! Resist the urge to check on your fishy friend every 5 minutes. Patience is key here; the longer cure results in a deeper flavor.
6. While your salmon is chilling, make the pickled onions. Thinly slice one small red onion and place it in a small saucepan. Add 1/2 cup white vinegar, 1/4 cup water, and 1 tablespoon sugar. Bring to a simmer over medium heat, then reduce heat and simmer gently for 5 minutes.
7. Remove from heat and add 1/4 teaspoon salt. Let the onions cool completely in the pickling liquid, then drain them and set aside. These will add that delicious acidic punch to your tacos!
8. Once the gravlax is done curing, gently rinse it under cold water to remove excess salt and cure. Pat it dry again with paper towels, then carefully slice it into thin pieces. We’re almost there!
9. For the pickled onions, I like to use red onion. But I guess, white or yellow would also work.
10. Now for the fun part—assembly! Warm up your taco shells according to the package directions. Lay a few slices of gravlax in each shell. Top with a generous spoonful of the pickled onions and a sprinkle of freshly chopped cilantro.
11. Give it a squeeze of lime juice for some extra zest. Trust me; the tiny bit of acidic lime perfectly complements the rich gravlax and the tangy onions.
12. Serve immediately and enjoy your delicious and impressive gravlax tacos!

📝 Notes

• For best results, use high-quality, fresh salmon.
• Adjust the curing time according to your preference. A longer cure will result in a more intense flavor.
• Feel free to add other spices to the cure mixture.
• If you don’t have fresh dill, you can use dried dill, but use about half the amount.
• Don't overfill the tacos, as the gravlax can be quite rich!