After sealing up the bag, I stuck it in the refrigerator under the weight of five blocks of cream cheese (Boots used a baking sheet weighted down by miscellaneous foods for
her much larger fillet). I jostled the bag every twelve hours or so to
redistribute the juices. The bottom photo is what the salmon looked like
after thirty-six hours of chilling in the fridge.
The salmon is ready for consumption after a full day in the fridge.
The longer the salmon chills in the bag, the saltier it gets. After
thirty-six hours, I removed the fillet from the bag, rinsed it under
cold water and patted it dry.
Using a sharp knife, I cut the salmon into thin slices. The verdict? Really tasty. The gravlax tasted just like traditional smoked salmon. I seriously can't believe how easy it is to make!