Salmon Gravlax
The recipe Salmon Gravlax could satisfy your Scandinavian craving in approximately 45 minutes. This recipe makes 4 servings with 726 calories, 11g of protein, and 37g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of akavit, akavit, akavit, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.
Instructions
Lightly toast peppercorns and fennel seeds in a dry skillet over medium heat until aromatic, 1 minute.
Transfer to a mortar with a pestle and finely grind.
Mix pepper, fennel, salt and sugars together in a medium bowl. Rub fish all over with the spices.
Line a long baking pan or rimmed platter with plastic wrap.
Place half the dill sprigs and half the fennel fronds over plastic wrap. Arrange salmon, skin-side down on dill.
Sprinkle Akavit over salmon. Top with remaining dill and fennel fronds.
Cover with additional plastic wrap, sealing the fish.
Place a heavy pan or tray on fish. Weigh down pan with cans or bottles. Refrigerate for 2-3 days.
To serve, remove fish from refrigerator.
Pour off collected juices and wipe off excess brine and dill. Slice diagonally from one corner of the salmon towards the center of the fillet.
To serve, fold a slice of salmon on french bread or toasted brioche. Smear with a spoonful of Honey Dill Mustard and garnish with a dill sprig.
Whisk mustard, vinegar and cognac together in a small bowl. Slowly whisk in oil to emulsify. Stir in dill, pepper and salt.
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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.