Description
Cured Salmon (Gravlax) is a traditional Nordic dish made by curing fresh salmon with a mixture of salt, sugar, and spices, resulting in a flavorful and delicate delicacy.
Ingredients
Scale
- 1 pound fresh salmon fillet, skin on
- 1/4 cup coarse sea salt
- 1/4 cup granulated sugar
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon dill, chopped (plus extra for garnish)
- 1 tablespoon vodka or aquavit (optional)
Instructions
- Ensure the salmon is fresh and rinse it under cold water, then pat it dry with paper towels.
- Place the salmon skin-side down on a large piece of plastic wrap on a flat surface.
- In a mixing bowl, combine the coarse sea salt, granulated sugar, cracked black pepper, and chopped dill. Optionally, add vodka or aquavit.
- Generously coat the flesh side of the salmon with the mixture, covering every inch.
- Fold the plastic wrap tightly around the fillet and seal it well.
- Place the wrapped salmon on a baking sheet or shallow dish to catch any liquid.
- Refrigerate for at least 48 hours, flipping the salmon every 12 hours for even curing.
- After curing, unwrap the salmon and rinse off the mixture under cold water, then pat dry.
- Slice the salmon thinly at a diagonal angle against the grain.
- Serve garnished with extra dill, on bagels with cream cheese, or on its own.
Notes
- For best results, use high-quality, fresh salmon.
- Adjust the curing time based on your taste preference; longer curing results in a firmer texture.
- Store any leftovers in the refrigerator, wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Curing
- Cuisine: Nordic
Nutrition
- Serving Size: 3 oz
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Cured Salmon, Gravlax, Nordic Cuisine, Salmon Recipe, Curing Fish