how to make gravlax (a video)

It's salmon season around here. Wild Alaskan sockeye rests on beds of ice at the grocery store. We've been searing and grilling, making breakfast with leftovers. This time of year, we eat as much salmon as possible.

Once it's out of season, we won't be eating it again until next year.

If, by some chance, you have grown tired of barbequed salmon or king salmon with crispy skin, you might want to try your hand at gravlax.

We've been eating this gleaming home-cured salmon for weeks. And then it occurred to us: it has been a long time since we did a video for you.

And so, may I present to you:

The Chef Shows You How to Make Gravlax.





p.s. We've had so many requests lately for us to come to different parts of the country and teach. Sadly, with a baby, and book deadlines, that's not going to happen for awhile. But we've been thinking about offering online cooking classes, based on the concept of these videos. What do you think? Would you be interested in taking some, for a small fee?

However, if you live anywhere near Seattle, we'd love to see you this Sunday at Diane's Market Kitchen for a class called Say Yes to Gluten-Free. In talking about the abundance possible in living gluten-free, we'll also be teaching you how to make shaved fennel/Rainier cherry/radish salad, a pasta with prosciutto, fava beans, and English peas, and raspberry tarts. (Did you see the pictures of the pie crusts we have been making lately?) We'd love to see you there.

p.p.s. Speaking of pie, our friend Lorna did a beautiful job of evoking the magic afternoon and evening we shared together on Monday, with our friends Jon Rowley and Kate McDermott. It's hard to convey what a joy it was to pick cherries from our tree, raspberries from the vine, and make pies together. So I'll let Lorna show you. Look at the photos. We want you to know: great gluten-free pie is possible.