Gravlax, a simple and delicate dish, is a Scandinavian style cured salmon that is typically served with sweet mustard sauce and rye bread. The “cooking” process is through marinating in salt and sugar instead of heat. It has to be marinated for at least 24 hours in the fridge. If you like a softer texture of salmon, take it out after 2 days, or let it marinate for another 1-2 days in the fridge for a firmer texture. This is a good showstopper appetizer at a dinner party, or you can make a cured salmon sandwich for a light lunch.