Gravlax (cured salmon recipe)

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Gravlax (cured salmon) Learn More

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[{"selector":"#anim-5c92cc84-1629-44a5-9e08-350811bb92f3","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3a529100-5d57-4284-bd67-0635f24c953f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8893bcfe-62d1-4464-9b6b-83e076e3d2bd","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] This cured salmon recipe (gravlax) is a traditional Nordic staple, easy to make yet luxurious. A great way to get your Omega 3's. Learn More

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[{"selector":"#anim-c2de08ac-1fb8-4a30-8da0-6d27b8c77334","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3b9fd377-1b98-4ff1-bb5d-19353fa55e5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9eeffb69-4467-4a42-a13f-674d15e4eb16","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – Salmon fillets – Kosher salt – Sugar – Ground pepper – Fresh dill Ingredients Full Ingredients

Mix salt, sugar and pepper together in a bowl.

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Place 2 sheets of plastic wrap in a cross on a board. Sprinkle about 1/3 of the salt mix in the center.

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Place fish on top

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Sprinkle the rest of the salt mix over the fish

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Top with dill

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Wrap carefully with several layers of plastic to make the package as tight as possible.

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Place in a shallow dish to collect any leaking juices, and top with a board or a smaller dish weighted down by a heavy can

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Refrigerate for 3 days, turning every 12 hours. When ready to eat, remove the dill and rinse the salmon under cold water to remove any pieces of salt mix. Pat dry thoroughly.

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Lay salmon flat on a cutting board, skin side down. Slice at a 30 degree angle into thin slices, leaving the skin.

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Serve with some fresh chopped dill, and a honey mustard dill sauce

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Honey mustard dill sauce

Cuisine With Me

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Mix salt, sugar and pepper together in a bowl.

1

Cuisine With Me

Cuisine With Me

Place 2 sheets of plastic wrap in a cross on a board. Sprinkle about 1/3 of the salt mix in the center.

2

Cuisine With Me

Cuisine With Me

Place fish on top

3

Cuisine With Me

Cuisine With Me

Sprinkle the rest of the salt mix over the fish

4

Cuisine With Me

Cuisine With Me

Top with dill

5

Cuisine With Me

Cuisine With Me

Wrap carefully with several layers of plastic to make the package as tight as possible.

6

Cuisine With Me

Cuisine With Me

Place in a shallow dish to collect any leaking juices, and top with a board or a smaller dish weighted down by a heavy can

7

Cuisine With Me

Cuisine With Me

Refrigerate for 3 days, turning every 12 hours. When ready to eat, remove the dill and rinse the salmon under cold water to remove any pieces of salt mix. Pat dry thoroughly.

8

Cuisine With Me

Cuisine With Me

Lay salmon flat on a cutting board, skin side down. Slice at a 30 degree angle into thin slices, leaving the skin.

9

Cuisine With Me

Cuisine With Me

Serve with some fresh chopped dill, and a honey mustard dill sauce

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Honey mustard dill sauce

Mediterranean salmon

Walnut crusted salmon with shallot dressing

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me