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Gravlax Related:   appetizers, fish, gluten-free, low-fat, pareve, Shabbat, Yom Kippur

Prep time: 48 hours

Cook time: None

Yield: 6–8 servings

This gravlax is part of the menu for FED, a food-focused event being held by the Jewish Federation of Greater Kansas City to engage the next generation of Jewish community members and leaders and to raise additional funds for Jewish Federation’s annual campaign. The event is a collaboration with Dinner Lab—a sort of modern supper club offering pop-up dinners in unexpected spaces. Intertwining food, community and philanthropy, the goals of the innovative event include having hundreds of people enjoy a casual night out with delicious food and drink, building a stronger community and raising funds to sustain and enhance Jewish life in Kansas City and around the world.


  • 1 3-pound side of fresh salmon (skin-on)
  • 2 cups sugar
  • 1 cup kosher salt
  • 1 tablespoon red pepper flakes
  • Zest of 2 lemons
  • 1 tablespoon fennel seed, toasted


  • Make two 1-inch slices on salmon skin, roughly one-third and two-thirds of the way across, barely penetrating the skin, set aside. Mix together all other ingredients. In a small glass pan, such as Pyrex, lay half of the mixture on the bottom, and put the salmon in skin-side down. Pour the other half of the mixture over the salmon, making sure to cover the flesh completely. Cover and refrigerate for 48 hours. Remove from pan, and rinse tough roughly, pat dry with paper towel and place on elevated rack (cookie cooling rack) in refrigerator overnight. The following day, slice thinly and serve.

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