Salmon Gravlax
Recipe: #17862
March 09, 2015
Categories: Snacks, Salmon, Appetizers, Greek, Pacific Northwest, Brunch, Fathers Day, Mothers Day, New Years, Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Marinades and Brines, , more
"Waterfront Centre Hotel, Vancouver, British Columbia. Traditionally gravlax is served with ice-cold shots of vodka or aquavit. Clear Creek Distillery's pear brandy is a delicious Northwest match, especially if it's used as the brandy in the brine recipe. Be aware that this salmon needs to cure for 48 hours in the refrigerator. From The Best Northwest Places Cookbook (Volume 1)."
Original is 10-12 servings
Ingredients
- HONEY MUSTARD DRESSING
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Nutritional
- Serving Size: 1 (259.9 g)
- Calories 495.5
- Total Fat - 35.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 74.1 mg
- Sodium - 11887 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 0.9 g
- Sugars - 12.3 g
- Protein - 29.9 g
- Calcium - 44.1 mg
- Iron - 1.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.3 mg
Step by Step Method
TO SET THE SALMON
Step 1
Place skin side down, on a rimmed tray or baking sheet.
Step 2
Stir together the dill, salt, sugar, brandy, oil, and pepper.
Step 3
Spread the mixture over the salmon, packing it down gently.
Step 4
Cover the salmon with plastic wrap and refrigerate for 48 hours.
FOR THE DRESSING
Step 5
In a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
Step 6
Whisk in the oil, then refrigerate until needed.
JUST BEFORE SERVING
Step 7
Brush the dill mixture off the fish and cut the salmon into very thin slices.
Step 8
Arrange the salmon slices on a serving platter or individual plates.
Step 9
Drizzle some of the honey mustard dressing over it, serving the rest separately.
Tips
No special items needed.
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