Cured Salmon Gravlax (Crazy Easy)
User Reviews
4.9
Cured Salmon Gravlax (Crazy Easy)
Description
This gravlax recipe relies on curing a whole salmon fillet coated generously with salt and refrigerated for 12 to 24 hours to firm the flesh and develop flavor. After curing, the salmon is rinsed and soaked briefly in water to remove excess salt, then dried carefully. It is then sliced thinly at an angle for delicate serving.
The salmon slices are arranged in a dish and dressed with vegetable oil and diced yellow onion to complement the cured fish. This preparation yields tender, flavorful salmon that is not cooked but cured, typical of Nordic-style gravlax.
Ingredients
- 2 lb salmon fillet
- 1/2 cup salt
- 1/4 cup vegetable oil
- 1 yellow onion
Instructions
- Pat the salmon fillet down with a paper towel. Salt each side of the fillet generously, wrap it tightly in plastic wrap, and place it in the fridge for 12-24 hours.
- Rinse the salmon under cold water and let it soak for a few minutes in a bowl of water. Remove the salmon from the water and pat it dry.
- Using a sharp knife, slice the fillet at an angle into very thin pieces.
- Place the salmon in a dish. Cover it with oil and diced onions. Let all the ingredients sit for at least an hour before serving. Enjoy
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 4749mg | 198% |
| Potassium | 385mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.