Blueberries & Salmon

One thing that most Alaskans can agree on is that blueberries are a staple, and our wild ones are superior. Trail snacks and summer-time treats are often made with these sapphire gems. Their very location can be guarded like the treasure they are when the picking is good. We plan activities around blueberry season and can spend days, if not weeks, collecting them and processing them for immediate or later use. 

Blueberry-cured salmon is one of my favorite ways to use these abundant fruits. Mixing salt and blueberries makes the salmon firmer and tender when sliced. It will also bring a vibrant color and flavor to each bite. 

Blueberry Cured Gravlox

Ingredients:

Salmon: 1.1 lb (500g) center-cut salmon fillet (skin off or skin on).

Blueberries: 1 to 2 cups fresh or frozen blueberries (frozen work best for releasing juices).

Salt: ⅓ cup Kosher or coarse sea salt.

Sugar: ⅓ cup granulated white sugar or Turbinado sugar.

Botanicals: 2 tbsp gin or vodka (optional, adds a subtle floral note). (I use Amalga Distillery's Juneauper Gin)

Herbs & Aromatics: 1 large bunch of fresh dill (roughly chopped) and the zest of 1 lemon.

Step-by-Step Instructions

1. Prep the Salmon

Check the salmon thoroughly for any pin bones using tweezers. Rinse the fillet under cold water and pat it completely dry with paper towels. 

2. Make the Blueberry Cure

Place the blueberries and gin into a food processor or blender. Blitz until you get a thick, smooth purple paste. In a small, separate bowl, mix the salt, sugar, and lemon zest until uniform.

3. Wrap and Pack the Fish

Lay down two long sheets of plastic wrap on your counter, overlapping them. Place the salmon directly in the center. Rub the salt-sugar mixture evenly over all sides of the salmon. Top the fish generously with the chopped dill, then pour the blueberry paste completely over the top and bottom of the fillet, massaging it so no flesh is exposed. Wrap the plastic wrap exceptionally tight around the fish to seal in the juices. 

4. Compress and Cure

Place the wrapped package into a rimmed baking dish or tray. Place a second flat tray or plate directly on top of the salmon, and weigh it down with 2 to 3 heavy tin cans or a cast-iron skillet. Transfer it to the refrigerator to cure for 36 to 48 hours. 

• Tip: Flip the salmon package over once halfway through the curing process. Liquid will pool in the tray as moisture is drawn out; simply drain it off. 

5. Rinse and Slice

Remove the salmon from the wrap after 48 hours. Gently scrape off the blueberry paste and rinse the fillet quickly under cold water. Pat it perfectly dry with paper towels. Using a long, sharp knife, cut very thin, diagonal slices away from the skin.