I like to serve this gravlax with ponzu jelly, seaweed and jelly fish salad, and cured fish eggs like tobiko or salmon caviar.
ingredients
directions
Remove the pin bones from the salmon fillets. Place the salmon, skin side down, in a non reactive pan that is long enough for the fish to lay flat and will hold liquid. Spread ¾ cup or half the tea on each fillet. Mix the second ¾ cup of tea with the remaining ingredients and sprinkle evenly on the fish. Cover with plastic wrap.
Place a pan on top of the fish that can be weighted with about 4 lbs of something. Leave in the fridge for 48 hours.
When ready, the salmon should be firm but not hard.
Rinse the brine off the fish, pat dry, and keep in the fridge until needed
Starting at the tail and holding the knife at a 45 degree angle, slice the salmon flesh paper thin, angling the knife horizontal when you reach the skin, as not to cut through it.
Use within 3-4 days.