This post was made in partnership with Kvarøy Arctic Salmon

There’s something incredibly eye-catching about gravlax with its luscious orange-pink flesh adorned with a green cloak of dill. The thin slices beckoning to be tasted. The pride and joy of any holiday table just happens to be a cinch to make and wonderfully flavorful and adaptable.

Gravlax is made up of the Scandinavian words grav and laks, which translate to “buried salmon.”  In the Middle Ages, fisherman buried the fish in sand and within a few days, it would ferment and resemble its closest modern-day relative, rakfisk. Today, the process involves curing the fish in a salt and sugar mixture under refrigeration.

Salt, sugar, and dill is all you really need, but I wanted to highlight the flavors of the season with this winter spiced gravlax. Warm spices, brown sugar, and orange zest playfully come together with delicious  Kvarøy Arctic salmon for this decadent dish. All one needs is a couple of days before it’s ready to embellish the table for all to enjoy.

Winter Spiced Gravlax (gravlaks med vinterkrydder)

Serves 6 to 8

• 1 ¾ to 2.2 lbs (800 g to 1 kg) Kvarøy Arctic salmon filet, boneless with skin
• 3 tablespoons table salt
• 3 tablespoons brown sugar
• 1 teaspoon anise seeds
• ½ teaspoon whole cloves
• 1 teaspoon whole black peppercorns, gently crushed
• 1 teaspoon whole pink peppercorns, gently crushed
• ½ teaspoon juniper berries, gently crushed
• Zest of 1 orange
• Bunch of fresh dill, finely chopped

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Pat the filet dry with a paper towel and place it skin side down in a baking dish.   

In a medium bowl, combine the salt, brown sugar, anise seeds, cloves, peppercorns, juniper berries and orange zest. Rub the mixture over the top and sides of the filet using your hands. Top with the dill. Cover the top of the filet tightly with plastic wrap and refrigerate for about 12 hours to let the juices release. Turn the filet over, skin side up, cover with plastic again, and refrigerate for another 2 to 2 ½ days to marinate. Remove from the refrigerator and pat the filet dry. The gravlax is ready to be served at this point or can be refrigerated for up to 5 days or frozen for up to 3 months.