Maine Sea Salt Company

Be sure the salmon you use is very fresh, and without bones.

• 1 lb fillet of salmon, skinless
• 1/4 cup Maine Sea Salt
• 1/4 cup sugar
• Optional: fresh chopped dill and ground pepper

Cut the salmon into two equal parts. Mix the Maine Sea Salt and sugar together with any optional seasonings. Cover the two fillets with the mixture on all four sides.

Line a sided dish with a large piece of plastic wrap. Place one fillet on top of the other, then wrap the plastic wrap tightly around the fillets, adding weight (such as a bag of un-popped popcorn) to help press them. Place in refrigerator for 24 hours, then turn the package over and let stand in the fridge for another 24 hours. Remove the Gravlax, rinse in cold water, and pat dry with paper towels.

To serve, slice with a very sharp knife as thinly as possible. Serve the thinly sliced Gravlax on crackers with a mild cheese.

The purpose of brining is to prevent meats from drying out in the cooking process and to maintain a tender, moist texture.

• 4 chicken breasts, rinsed under cold water
• 8-oz Maine Sea Salt™ - natural or any of the seasoned varieties
• 1/4 cup Firmly-packed brown sugar
• 15 whole black peppercorns
• 1 red chile pepper, thinly sliced
• 2 bay leaves
• 4 cups hot water
• 1 tablespoon lemon or lime juice
• 2 tablespoon minced garlic

Combine all ingredients, except the chicken, the day before cooking. Marinate chicken breasts in brine for one hour before grilling or baking.

Combine the following ingredients and rub onto ribs, roasts, or steaks before barbecuing.

• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 4 Tbsp ground Hickory-Smoked Maine Sea Salt™
  (I have a coffee mill that I use exclusively for grinding sea salt, peppercorns, and other spices.)
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 2 teaspoon celery seed
• 1 teaspoon cayenne pepper