In a medium bowl, mix the cranberries with the dill, salt, brown sugar and caraway seeds. Place the salmon skin side down in a glass or ceramic dish lined with a large sheet of plastic wrap. Spread the cranberry mixture over the top and sides of the salmon and wrap tightly in the plastic. Top with a plate and a few heavy cans to weigh it down. Refrigerate, turning the wrapped fish once a day, until it feels firm in the center, 4 to 5 days. (If there is excess liquid, discard as necessary and rewrap the fish and cranberry topping.)
The gravlax can be wrapped tightly in plastic and refrigerated for 1 week.
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