Gravlaks. A friend of mine (who happens to be from Greenland), makes excellent Gravlaks. I like mine with lots of fresh dill, so besides the salmon, I need to be able to get fresh dill as well. TL--is there a type of salmon you prefer (Atlantic vs. Pacific vs. Alaskan)? This is on my 2012 Bucket list--to make gravlaks. I've been nervous about doing so because I question the freshness of the salmon available. But I LOVE, LOVE, LOVE gravlaks.
Every "authentic" recipe I have every seen for gravad laks includes a lot of fresh dill.
Atlantic salmon. I have never tried Alaskan, but isn't that Pacific? I don't think it really makes a huge difference, as long as the fish is fresh enough.
I'm going to try an experiment. I have some HighLiner frozen, boneless, wild, Pacific salmon fillets. I'm going to use frozen dill and put the whole thing in the fridge frozen and let it thaw in the marinade. I'm not sure if I want to use vodka, brandy, akvavit, or lemon juice, probably not akvavit, 'cause I'd rather drink that.