Salmon gravelax with Lemon and lime aioli, Basil oil and pickled lemon wedges

Salmon Gravlax

Ingredients:

• For the Gravlax:
◦ 100g fresh salmon fillet, skin on
◦ 1 tsp orange zest
◦ 1 tsp orange juice
◦ 1 tsp lime zest
◦ 1 tsp lime juice
◦ 1 tbsp white sugar
◦ 1 tsp Maldon sea salt

• For the Aioli:
◦ 1 egg yolk
◦ 1 tbsp lime juice
◦ A pinch of salt
◦ 1/2 tsp mustard (Dijon works well)
◦ 100ml olive oil

Instructions:

Gravlax Preparation:
1. Mix Cure: In a small bowl, combine the sugar, Maldon sea salt, orange zest, orange juice, lime zest, and lime juice.
2. Prepare Salmon: Place the salmon fillet on a piece of plastic wrap. Spread the cure mixture evenly over the salmon.
3. Wrap and Refrigerate: Tightly wrap the salmon in the plastic wrap and place it in the refrigerator. Let it cure for 24 hours, turning it once halfway through.

Aioli Preparation:

1. Combine Ingredients: In a bowl, whisk together the egg yolk, lime juice, salt, and mustard.
2. Add Oil: Slowly drizzle in the olive oil while continuously whisking until the mixture emulsifies and thickens. Adjust seasoning if needed.

Serving:
1. Slice Gravlax: After curing, unwrap the salmon and slice it thinly against the grain.
2. Plate: Serve the gravlax with 3 dollops of aioli on the side.