A certain recipe from Taku Cookery’s John Bishop cooking class has quickly made its way into my folder of KEEPER recipes….even my partner, who’s a total stranger to the kitchen, agrees it’s a winner.
I’m talking about Chef Bishop’s Salmon Gravlax which as easy to make as it is impressive, making it perfect for a dinner party.
The first very important step is sourcing ethically caught salmon. Try Blue Comet Seafoods, a vendor at the vancouver farmers markets or The Fish Counter on Main Street.
Next, gather your spices. John’s recipe calls for fennel, coriander, juniper berries, pepper, salt and sugar. Mix them together and douse your salmon, which should be meat side up in a casserole dish. Place it in the fridge to marinate for 72 hours, flipping the fish every 24 hours. As time passes, you’ll notice the fish taking on a beautiful dark red colour as it takes in the spices.
When you’re done, rinse it off and serve with capers, dill and your favourite cracker.
2 lbs. side of salmon, skin left on
3/4 c. salt
1 3/4 c. sugar
3 tbsp. ground coriander seeds
4 tbsp. juniper berries
3 tbsp. ground fennel seeds
3 tbsp. ground black peppercorns
This story was written for The Peak Radio