An exciting way to make gravlax found on godfisk.no
The best thing about making gravlax yourself is that it tastes much better than the one you buy. And you can add different flavors like in this recipe with ginger and mint.
1.5 kg [3,3 lb] salmon fillet, without skin and bones
0.5 dl [0,1 pt] salt
1 dl [0,2 pt] sugar
1 teaspoon ginger, ground
3 tablespoons ginger, fresh
1 tablespoon mint, fresh
 Rinse the salmon in cold water, wipe well and remove visible fat and skin. Mix together salt, sugar and ground ginger.
 Grate th fresh ginger, finely, chop the mint and add both to the spice mixture. Rub the mixture well into the salmon and cover with plastic foil.
 Let the salmon stand at room tempered until the spice mixture begins to melt and seep into the fish, about. 30 minutes.
 Put a little pressure on the salmon and leave it in the refrigerator for at least 1 day.
 Gravlax that you make yourself will keep in a refrigerator for up to 7 days. It can also be frozen.