In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
In this episode, Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits — starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.
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Martha Stewart demonstrates two of the oldest preserving techniques, confit and salting.
Watch This Week’s Cooking Lesson
Martha Stewart demonstrates how to correctly peel and core a tomato.
This Week’s Recipe
This gravlax recipe appear in the "Preserving" episode of Martha Stewart's Cooking School.
- 1/2 cup coarse salt
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon whole coriander seeds
- 1 teaspoon freshly ground black pepper
- 1 (3-pound) boneless salmon fillet, skin on
- 1/4 cup extra-virgin olive oil
- 2 tablespoons vodka
- 1 bunch fresh dill, coarsely chopped
- Thinly sliced pumpernickel bread, cut into squares
- Mustard sauce
- With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.
- Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.
- Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.
- Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.
- Serve on bread, topped with Mustard sauce and reserved dill.
Yield: makes 3 pounds
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