Gravlax

Name: Gravlax
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 59 milliliters coarsely chopped fresh dill; 3 Tbs granulated sugar; 118 milliliters kosher salt; 4 teaspoons fresh lemon juice; 2 teaspoons freshly cracked black pepper; 454 grams skin-on salmon fillet, preferably centercut and very fresh; 2 teaspoons vodka (optional)

Gravlax might be just the Scandinavian recipe you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 103 calories, 11g of protein, and 4g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have dill, vodka, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Set a small perforated pan, a flat-bottomed colander or strainer basket, or even a cooling rack or a broiler pan in a baking dish or similar container to catch drippings. Line the perforated pan with a large piece of cheesecloth, allowing the edges to drape over the sides of the pan.

Equipment you will use

Wire Rack

Baking Pan

Broiler Pan

Cheesecloth

Colander

Sieve

Remove the pin bones from the salmon and put it skin side down in the center of the cheesecloth.

Ingredients you will need

Salmon

Equipment you will use

Cheesecloth

Brush the lemon juice and vodka (if using) evenly over the salmon. In a small bowl, mix the salt, dill, sugar, and pepper. Pack this cure mixture on top of the salmon in a thick, even layer. Wrap the edges of the cheesecloth around the salmon to loosely bundle it up. Choose another pan thats roughly the same size as the salmona loaf pan, for exampleand put it on top of the salmon.

Ingredients you will need

Lemon Juice

Pepper

Salmon

Sugar

Vodka

Dill

Salt

Wrap

Equipment you will use

Cheesecloth

Loaf Pan

Bowl

Add about 2 lb. of weight to the pantwo 15-oz. food cans work wellto press the salmon and help it exude moisture. Refrigerate for 3 days. Gently brush off and discard the cure. To serve, slice very thinly at a sharp angle to make wide slices. Make Ahead Tips Well-wrapped gravlax will keep in the refrigerator for about 5 days.

Ingredients you will need

Gravlax

Salmon

Size

based on twelve servings, Calories

80, Fat

4, Fat Calories

35, Saturated Fat

1, Protein

8, Monounsaturated Fat

5, Carbohydrates

1230, Cholesterol

20, Fiber

Photo: Scott Phillips

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2, Polyunsaturated Fat

5, Sodium

Equipment

Ingredients

Servings:

59milliliters

coarsely chopped fresh dill 3Tbs

granulated sugar 118milliliters

kosher salt 4teaspoons

fresh lemon juice 2teaspoons

freshly cracked black pepper 454grams

skin-on salmon fillet, preferably centercut and very fresh 2teaspoons

vodka (optional)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.