📖 Instructions

1. First, let's tackle the gravlax. Place your salmon fillet (skin-on or off, your call!) skin-side down on a piece of plastic wrap. Pat it dry with some paper towels – we want that salmon nice and dry. Sprinkle generously with salt, sugar, and your choice of herbs (I love using dill, it's classic!). It should look like a light dusting of snow, not a salty swamp. Make sure that each piece of the salmon is coated nicely.
2. Next, tightly wrap the salmon in the plastic wrap, then wrap it again in another layer of plastic wrap, creating a neat little salmon parcel. Tuck it into a baking dish or something similarly sized, and then place a heavy object – maybe a couple of cans of beans? - on top. This will help press out some moisture.
3. Pop that salmon in the fridge and leave it for at least 24 hours, up to 3 days. The longer it cures, the more intensely flavored it gets. And speaking of flavor, don't open that package to sniff test it! That way lies temptation and ruin. Just trust the process!
4. After the curing, remove your gravlax, unwrap it carefully, and rinse it under cold water. Gently pat it dry – that extra moisture is now our enemy! Now you can slice that cured beauty into thin, delicate slices. If you slice it too thick, you'll lose that delightful gravlax texture. Think prosciutto thin!
5. Now let's make this orzo salad! It's practically fool-proof. Bring a pot of salted water to a boil. Add the orzo and cook according to the package directions. Remember, don't overcook; you want it to be al dente – with a satisfying bit of chew. Drain it well, then give it a quick rinse with cold water to stop the cooking process.
6. While the orzo is cooling, chop your veggies. Dice your olives, chop your red onion, and slice those gorgeous cucumbers. You can add whatever you like here. A handful of cherry tomatoes would be superb!
7. Now, combine all your beautiful salad components: add the cooked orzo, chopped red onion, cucumber, olives, crumbled feta cheese. Drizzle the whole mess with olive oil, lemon juice, salt, and pepper. Toss gently but thoroughly.
8. Gently fold in your beautifully cured gravlax slices. Don't be too rough! You want those delicate slices to stay intact for maximum elegance. And taste it one last time; adjust seasoning if needed. I like a bit of fresh dill sprinkled over the top for added visual appeal and flavour.
9. Serve immediately, or chill for later – but don't wait too long to enjoy! Remember, this salad is best served fresh, as the gravlax's flavors really shine when it's not been chilling for too long.