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Mar 11,  · 1 (8 ounce) tail section of fresh salmon with skin on;Jun 15, 18 · Ingredients for 6 to 10 ounces of Gravlax 8 to 12 ounce tail section of fresh salmon with skin on (scaled) 1/4 cup kosher salt 1/4 cup white sugar cayenne and/or freshly ground black pepper to taste enough grated beet and/or fresh dill springs to thickly cover fish Press with something heavy, and let cure in fridge for 1 1/2 days, orMay 07, 21 · In a small bowl, combine 2 tablespoons of the salt with the sugar and pickling spice blend Set the salmon on a rimmed plate and rub all over with the spice mixture Put the beets, horseradish, and remaining 1 tablespoon salt into a food processor and purée until fairly smooth The Hungry Excavator Beetroot Gin Cured Salmon Gravlax Beetroot cured salmon gravlax