Gravlax with Honey-Dijon Sauce

Name: Gravlax with Honey-Dijon Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 sprig Garnish: fresh dillweed; 2 Tbsps dried dillweed; 1 slice French bread , toasted; 12 sprigs fresh dillweed; 2 Tbsps coarsely ground pepper; 12 servings Honey-Dijon Sauce; 237 milliliters kosher salt; 680 grams king salmon fillet, with skin; 237 milliliters sugar; 237 milliliters aquavit or vodka

Gravlax with Honey-Dijon Sauce requires roughly 45 minutes from start to finish. Watching your figure? This dairy free and pescatarian recipe has 234 calories, 12g of protein, and 10g of fat per serving. For $1.61 per serving, you get a main course that serves 12. If you have sugar, kosher salt, coarsely ground pepper, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a reasonably priced recipe for fans of Scandinavian food.

Instructions

Remove small bones from salmon with tweezers. Rinse salmon with aquavit.

Ingredients you will need

Salmon

Combine sugar and next 3 ingredients.

Ingredients you will need

Sugar

Pour half of sugar mixture into a 13- by 9-inch baking dish.

Ingredients you will need

Sugar

Equipment you will use

Baking Pan

Place salmon fillet over sugar mixture, skin side down; top with remaining sugar mixture and dillweed sprigs. Cover with plastic wrap.

Ingredients you will need

Salmon Fillets

Dill

Sugar

Wrap

Equipment you will use

Plastic Wrap

Place another 13- by 9-inch baking dish over plastic wrap. Fill with heavy cans. Chill 24 to 48 hours. Turn fillet every 12 hours, draining off any liquid that collects and replacing weights.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Rinse coating from salmon; pat dry. Slice thinly, starting at the tail.

Ingredients you will need

Salmon

Serve on toasted French bread with Honey-Dijon Sauce.

Ingredients you will need

French Bread

Honey

Sauce

Garnish, if desired.

Equipment

Baking Pan

Plastic Wrap

Ingredients

Servings:

1sprig

Garnish: fresh dillweed 2Tbsps

dried dillweed 1slice

French bread , toasted 12sprigs

fresh dillweed 2Tbsps

coarsely ground pepper 12servings

Honey-Dijon Sauce 237milliliters

kosher salt 680grams

king salmon fillet, with skin 237milliliters

sugar 237milliliters

aquavit or vodka

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.