Cuisine: Mediterranean
Cooking Method: Curing
Yields:
1 Serving
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
36 Hr
Total Time:
36 Hr 15 Mins
Gravlax (cured salmon) is a traditional Norwegian dish made by curing Salmon with salt, sugar & dill. The Norwegians typically served it as an appetizer.
It is similar to the Jewish ‘Lox’ that is served on bagels as a very tasty sandwich.
Ingredients
Adjust Servings
Instructions
-
PREPARING THE SALMON.
- Mix all of the spices in a large freezer bag.
- Wash & pat dry the salmon filet & place in the bag.
-
Gently mix & pat the spice mixture to coat the salmon.
Curing the salmon.
-
Sandwich the salmon (skin side down) between to plates & set a heavy object (like a bowl of water) on top of the plates.
-
Place this in the refrigerator for at least 24 hours.
- After this time has passed, remove the salmon from the refigerator & carefully drain off the liquid. Put it back in the fridge for another day & repeat the process.
- You can eat it after two days, but I like to go for three. You can do it up to five, but I don't let it go that long.
Notes
To serve; slice thinly with the grain & at an angle to get bigger pieces.
You can eat the skin, but I like to leave it off when I'm slicing.
Put this on a toasted bagel with, cream cheese, sliced tomato, pickled onions & capers for an amazing sandwich. Much thanks to the Jewish community for creating this amazing sandwich.
- 4 servings, each has
- 120 calories
- 7 g fat
- 4 g carbs
- 4 g sugar
- 12 g protein
- 2.8 g sodium (a lot)