Coriander Gravlax

Ever since I first learned to prepare gravlax from Diana Henry’s cookbook Salt Sugar Smoke, I’ve been fascinated by the process of curing fish with salt. The results are quite astounding. Here, most of the moisture from the fatty salmon is drawn out by the salt and sugar, while the flesh absorbs the flavors of the spices. You may substitute Lapsang Souchong tea leaves for the Darjeeling if you prefer a smoky flavor and deeper notes of umami. I place thin slices of this gravlax on bag