📖 Instructions

1. **Day 1: Preparing the Gravlax Cure** In a medium bowl, combine 1/2 cup kosher salt, 1/4 cup granulated sugar, 2 tablespoons roughly chopped fresh rosemary, and the zest of 1 large orange. Mix everything well with your fingers. This is your flavor bomb, so make sure the zest is evenly distributed for maximum impact.
2. On a large sheet of plastic wrap, spread half of the salt mixture in an even layer. Place a 1-pound salmon fillet (skin-on or skinless, your preference) on top of the salt mixture, flesh-side up. I prefer skin-on as it helps to keep the fillet more moist.
3. Cover the salmon with the remaining salt mixture, pressing gently to ensure it adheres to the fish. Really get in there! Make sure every part of the flesh is covered. Think of it as giving your salmon a delicious, fragrant blanket.
4. Drizzle 2 tablespoons of orange juice over the salmon. Wrap the salmon tightly in the plastic wrap, then wrap it again in another layer of plastic wrap. This is crucial for maintaining a consistent cure.
5. Place the wrapped salmon in a baking dish or on a plate. Place a weight on top of the salmon. I usually use a couple of cans of beans or a small cast-iron skillet. The weight helps to press out moisture and ensures a firmer texture. Refrigerate for 48-72 hours, flipping the salmon every 24 hours. The longer it cures, the firmer and saltier it will become. Taste test a small sliver after 48 hours to see if it's to your liking.
6. **Day 3: Rinsing and Slicing the Gravlax** After curing, remove the salmon from the refrigerator and unwrap it. Rinse the salmon thoroughly under cold water to remove the salt mixture. Pat it completely dry with paper towels.
7. Place the salmon on a cutting board and use a long, sharp knife to thinly slice the gravlax at an angle. Slicing at an angle increases the surface area and makes it look extra fancy! If you have the skill, try to get paper-thin slices.
8. **Preparing the Parmesan Crisps** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This is your best friend when making crisps – trust me.
9. In small piles, evenly space small mounds of grated parmesan cheese onto the prepared baking sheet. Use about 1 tablespoon of cheese per crisp, leaving space between each pile. Don't overcrowd the baking sheet! Give those crisps some room to breathe.
10. Bake for 5-7 minutes, or until the parmesan cheese is melted and golden brown around the edges. Watch them carefully, as they can burn quickly. Burnt parmesan is not your friend.
11. Remove the baking sheet from the oven and let the parmesan crisps cool completely on the baking sheet. As they cool, they will harden and become crispy. Once cooled, carefully remove the crisps from the parchment paper.
12. **Assemble and Serve** Arrange the sliced Rosemary & Orange Gravlax on a platter along with the Parmesan Crisps. Garnish with fresh rosemary sprigs and orange zest for a pop of color and extra flavor. Serve immediately and watch your guests devour it!