Salmon gravlax
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
resting time (approx, or more)
2 d
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Total Time
10 mins
-
Servings
4 +
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Calories
191 kcal
-
Course
Appetizer
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Cuisine
Scandinavian
Salmon gravlax
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Gravlax is a delicious, economical alternative to smoked salmon that's easy to make.
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Ingredients
- 1 lb Salmon fillet skin off or on, as you prefer
- 1 oz coarse sea salt
- 1 oz sugar
- ½ teaspoon black pepper freshly ground
- ¾ oz Dill tough stems removed and finely chopped
- ½ lemon zest optional, ie from ½ lemon
Instructions
- If you have any doubt on the freshness/quality of your salmon, freeze it first then defrost it before making the gravlax to get rid of any bacteria. If it has been previously frozen or is sushi grade, no need to do this.
- Trim any thin pieces from your salmon. They will likely over-cure and are best used in some other way fresh. Carefully check to see if there are any bones and remove. Cut the salmon in two equal-sized pieces. This can be down the central spine if a wide fillet so you have in effect two squares.
- Mix together the cure of salt, sugar, pepper, dill and lemon zest in a small bowl.
- Place one of the pieces of salmon, skin side down, in a dish just larger than the piece of salmon, and tip the cure over the top. Spread evenly.
- Place the other piece of salmon on top, skin side up. It should be the opposite way round from the bottom piece if possible (ie if bottom piece is thick on the left, have the other piece thick side to the left. Rub any cure that's escapes out the sides on the side and over the top of the salmon.
- Cover the fish with plastic wrap/cling film and place in the fridge. Put another dish or plate on top weighed down with something heavy (I used a few beer cans!). Leave it to cure, turning every 12-24 hours for 2-3 days until the salmon goes firm and slightly opaque.
- Rub off any excess cure (some stray dill is fine) and pat the fish dry. Slice the salmon thinly across the grain, removing any skin, and serve.
Notes
- Note: the nutritional information doesn't reflect that you remove most of the cure so the actual sodium and sugar levels are lower.
- Prep time does not include time left to cure.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
7g
(2%)
Protein
22g
(44%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
62mg
(21%)
Sodium
2800mg
(117%)
Potassium
594mg
(17%)
Sugar
7g
(14%)
Vitamin A
455IU
(9%)
Vitamin C
5.5mg
(6%)
Calcium
25mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4+
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 2800mg | 117% |
| Potassium | 594mg | 13% |
| Sugar | 7g | 14% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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