Pastrami-Spiced Gravlax

Name: Pastrami-Spiced Gravlax
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Nordic, Scandinavian, European
Ingredients: 2 larges bay leaves, torn into large pieces; 1 teaspoon caraway seeds; 0 teaspoons cayenne pepper; 237 milliliters coarsely chopped cilantro leaves and stems; 1 teaspoon coriander seeds; 118 milliliters kosher salt; 2 Tbsps fresh lemon juice; 2 Tbsps molasses; 237 milliliters coarsely chopped parsley leaves and stems; 1 teaspoon freshly ground pepper; 2 Tbsps coarsely cracked black pepper; 3 Tbsps raw sugar, such as turbinado or demerara; 680 grams center-cut salmon fillet with skin; 2 shallots, minced; 1 teaspoon sweet paprika

The recipe Pastrami-Spiced Gravlax is ready in approximately 30 minutes and is definitely an amazing gluten free, dairy free, and pescatarian option for lovers of Scandinavian food. For $5.11 per serving, you get a main course that serves 4. One portion of this dish contains roughly 35g of protein, 11g of fat, and a total of 335 calories. If you have bay leaves, paprika, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Rub the salmon fillet all over with the lemon juice.

Ingredients you will need

Salmon Fillets

Lemon Juice

Dry Seasoning Rub

Place the fillet skin side down in a glass dish. In a small bowl, combine the salt, raw sugar, cracked black pepper, cilantro, parsley and shallots and rub the seasonings all over the salmon. Cover the salmon loosely with plastic wrap and refrigerate for 2 days.

Ingredients you will need

Cracked Black Peppercorns

Dry Seasoning Rub

Raw Sugar

Cilantro

Shallot

Parsley

Salmon

Salt

Wrap

Equipment you will use

Plastic Wrap

Bowl

In a small saucepan, combine the molasses, bay leaves and cayenne and bring to a simmer.

Ingredients you will need

Bay Leaves

Molasses

Ground Cayenne Pepper

Equipment you will use

Sauce Pan

Let cool to room temperature.

In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant, about 1 minute.

Ingredients you will need

Whole Coriander Seeds

Caraway Seeds

Toast

Equipment you will use

Frying Pan

Transfer the seeds to a mortar and let cool completely. Crush the seeds as finely as possible with a pestle. Stir in the paprika and ground pepper.

Ingredients you will need

Ground Black Pepper

Paprika

Seeds

Equipment you will use

Mortar And Pestle

Gently scrape the seasonings off the gravlax. Set the gravlax on a plate, skin side down.

Ingredients you will need

Seasoning

Gravlax

Brush the gravlax with the molasses; pick off the bay leaves.

Ingredients you will need

Bay Leaves

Molasses

Gravlax

Sprinkle the ground spices evenly over the fillet. Refrigerate the gravlax uncovered for at least 12 hours or overnight.

Ingredients you will need

Gravlax

Spices

Using a long, sharp knife, cut the gravlax crosswise into very thin slices. Arrange the slices on plates and serve.

Ingredients you will need

Gravlax

Equipment you will use

Knife

Equipment

Ingredients

Servings:

2larges

bay leaves, torn into large pieces 1teaspoon

caraway seeds 0teaspoons

cayenne pepper 237milliliters

coarsely chopped cilantro leaves and stems 1teaspoon

coriander seeds 118milliliters

kosher salt 2Tbsps

fresh lemon juice 2Tbsps

molasses 237milliliters

coarsely chopped parsley leaves and stems 1teaspoon

freshly ground pepper 2Tbsps

coarsely cracked black pepper 3Tbsps

raw sugar, such as turbinado or demerara 680grams

center-cut salmon fillet with skin 2

shallots, minced 1teaspoon

sweet paprika

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. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.