Recipe: Weston Konishi (Weston's Digestions) | Republished with permission

Sometimes the best recipes come from running out of an ingredient.

When food writer and longtime 50Hertz friend Weston Konishi found himself without the fresh dill traditionally used in gravlax, he reached for an unexpected substitute: whole green Sichuan pepper.

The result was a Scandinavian classic with a fresh twist. Green Sichuan pepper's bright citrus aroma and herbaceous character complemented the rich salmon beautifully, while the curing process mellowed its signature tingle into a subtle finish.

Weston generously gave us permission to share his original recipe with the 50Hertz community. We hope you enjoy it as much as we did.

Green Sichuan Pepper Gravlax

This version of classic Nordic cured salmon gets an unexpected lift from whole green Sichuan pepper. Just a few ingredients, about 10 minutes of prep, and three to four days in the refrigerator create an elegant appetizer or brunch dish.

Prep: 10 minutes
Cure: 3–4 days
Serves: 4

Equipment

• Glass or ceramic baking dish
• Smaller baking dish
• Cans or other weights
• Plastic wrap

Ingredients

• 1 skin-on salmon fillet
• ¼ cup salt
• ½ cup light brown sugar
• 1½ tbsp 50Hertz Whole Green Sichuan Pepper

Method

1. Coarsely crush the green Sichuan pepper until the husks are just cracked.
2. Mix with the salt and brown sugar, then coat the salmon evenly.
3. Place the salmon skin-side down in a glass or ceramic dish and cover tightly with plastic wrap.
4. Place a smaller dish on top and weigh it down with several cans.
5. Refrigerate for 3–4 days, basting the salmon daily with the curing liquid and repositioning the weight as needed.
6. Drain, slice paper thin, and serve on dark bread with sour cream, crème fraîche, or thick Greek yogurt. Garnish with dill or a wedge of lemon if desired.