Salmon with Gravlax Sauce

Name: Salmon with Gravlax Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 Tbsp cooking oil; 4 servings Dried dill; 2 Tbsps dry mustard; 0 teaspoons fresh-ground black pepper; 1 Tbsp honey; 118 milliliters mayonnaise; 907 grams center-cut salmon fillet, cut into 4 pieces; 4 servings Salt; 2 Tbsps cold water

Salmon with Gravlax Sauce might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 562 calories, 45g of protein, and 39g of fat per serving. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up center-cut salmon fillet, salt, mustard, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small glass or stainless-steel bowl, whisk together the mustard and water.

Ingredients you will need

Mustard

Water

Equipment you will use

Whisk

Bowl

Let sit for 10 minutes.

Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill.

Ingredients you will need

Mayonnaise

Honey

Dill

Salt

Equipment you will use

Whisk

Heat the broiler. Rub the salmon on both sides with the oil.

Ingredients you will need

Salmon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Broiler

Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart.

Equipment you will use

Baking Sheet

Broiler Pan

Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper. Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet.

Ingredients you will need

Pepper

Dill

Fish

Salt

Serve the salmon with the sauce alongside.

Ingredients you will need

Salmon

Sauce

Fish Alternatives: Because it goes so well with the sauce, salmon is hard to beat for this recipe. However, other thick fillets, such as grouper, sturgeon, or halibut, can be substituted.

Ingredients you will need

Grouper

Halibut

Salmon

Sauce

Fish

Test-Kitchen Tip: If you broil or roast salmon fillet with the skin and want to serve it skinless, cook the fillet skin-side down and then simply slide a large spatula between the cooked flesh and the skin and lift the fillet. It's especially easy if you don't oil the skin or pan so that the skin sticks to the pan. Line the pan with aluminum foil for easy clean up.

Ingredients you will need

Salmon Fillets

Cooking Oil

Equipment you will use

Aluminum Foil

Spatula

Frying Pan

Wine Recommendation: Dill and salmon are both best with a flavorful wine with lots of acidity. Try a sauvignon blanc (such as Sancerre) or chenin blanc (such as Vouvray) from France's Loire Valley.

Ingredients you will need

Sancerre

Salmon

Dill

Wine

Equipment

Ingredients

Servings:

1Tbsp

cooking oil 4servings

Dried dill 2Tbsps

dry mustard 0teaspoons

fresh-ground black pepper 1Tbsp

honey 118milliliters

mayonnaise 907grams

center-cut salmon fillet, cut into 4 pieces 4servings

Salt 2Tbsps

cold water

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 A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.