Gravlax

You can never have too many Scandinavian recipes, so give Gravlax a try. One serving contains 207 calories, 12g of protein, and 4g of fat. For $1.9 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Foodnetwork has 199 fans. From preparation to the plate, this recipe takes approximately 24 hours and 25 minutes. If you have lime juice, kosher salt, peppercorns, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Gravlax, New World Gravlax, and Homemade Gravlax.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 1440 minutes

 

Ingredients:

1 tablespoon coriander seeds

1 tablespoon fennel seeds

2 tablespoons chopped fresh dill

2 cups kosher salt

1 cup packed light brown sugar

1/2 cup fresh lime juice (from about 8 limes)

1 tablespoon cracked white peppercorns

2 medium red onions, thinly sliced

1 pound center-cut wild king salmon fillet, skinless

Equipment:

chefs knife

paper towels

bowl

plastic wrap

baking pan

knife

Cooking instruction summary:

Remove the bones. Run the back of a chef's knife along the surface of the salmon to help reveal any bones. Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip off. Pat the salmon dry with paper towels and set aside. Make the cure. Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl. Prepare the onions. Toss the onions and lime juice in a medium nonreactive bowl. Cure the salmon. Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top. Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered. Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours. Rinse and dry. Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. Rinse the salmon under cold water and pat dry. Slice the gravlax. Use a carving knife to cut the salmon in half lengthwise. Trim off any remaining dark flesh from the skin side of each piece. Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days. Photograph by Penny De Los Santos

 

Step by step:


1. Remove the bones. Run the back of a chef's knife along the surface of the salmon to help reveal any bones. Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip off. Pat the salmon dry with paper towels and set aside.

2. Make the cure.

3. Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.

4. Prepare the onions. Toss the onions and lime juice in a medium nonreactive bowl.

5. Cure the salmon.

6. Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions.

7. Place the salmon on top.

8. Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered. Wrap the salmon tightly in the plastic wrap.

9. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours.

10. Rinse and dry. Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. Rinse the salmon under cold water and pat dry.

11. Slice the gravlax. Use a carving knife to cut the salmon in half lengthwise.

12. Trim off any remaining dark flesh from the skin side of each piece. Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.

13. Photograph by Penny De Los Santos


Nutrition Information:

Quickview
207k Calories
11g Protein
3g Total Fat
32g Carbs
6% Health Score
Limit These
Calories
207k
10%

Fat
3g
6%

  Saturated Fat
0.6g
4%

Carbohydrates
32g
11%

  Sugar
28g
31%

Cholesterol
31mg
10%

Sodium
28328mg
1232%

Get Enough Of These
Protein
11g
24%

Selenium
21µg
31%

Vitamin B12
1µg
30%

Vitamin B6
0.52mg
26%

Vitamin B3
4mg
23%

Manganese
0.36mg
18%

Vitamin B2
0.23mg
14%

Phosphorus
132mg
13%

Potassium
416mg
12%

Copper
0.22mg
11%

Vitamin B5
1mg
11%

Vitamin B1
0.15mg
10%

Vitamin C
6mg
8%

Magnesium
30mg
8%

Calcium
74mg
7%

Iron
1mg
7%

Fiber
1g
6%

Folate
21µg
5%

Zinc
0.58mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

Cashews are not nuts. They are drupes.

Food Joke

One year at Christmas, mom went to my sister's house for the traditional feast. Knowing how gullible my sister is, mom decided to play a trick. She told my sister that she needed something from the store. When my sister left, mom took the turkey out of the oven, removed the stuffing, stuffed a Cornish hen, and inserted it into the turkey, then re-stuffed the turkey. She placed the bird back in the oven. When it was time for dinner, my sister pulled the turkey out of the oven and proceeded to remove the stuffing. When her serving spoon hit something, she reached in and pulled out the little bird. With a look of total shock on her face, mother exclaimed, "Patricia, you've cooked a pregnant bird!" At the reality of this horrifying news, my sister started to cry. It took the family two hours to convince her that turkeys lay eggs.

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