Salmon Gravlax
Created by lazyme on March 9, 2015
- Servings: 10-12
- Prep Time: 15m
- Cook Time: 48h
- Recipe #17862
Ingredients
- 1 (3 pound) whole salmon fillet (skin on, pin bones removed)
- 3 cups coarsely chopped dill
- 1 cup rock salt
- 1/2 cup granulated sugar
- 1/4 cup brandy
- 1/4 cup oil (vegetable oil)
- 2 tablespoons cracked white peppercorns
- HONEY MUSTARD DRESSING
- 1/3 cup white wine vinegar
- 1 tablespoon honey (preferably unpasteurized)
- 1 teaspoon dijon grainy mustard
- 1 teaspoon minced shallot
- 1/4 teaspoon minced garlic
- 1 cup oil (vegetable oil)
How to Make
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TO SET THE SALMON
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Step 1: Place skin side down, on a rimmed tray or baking sheet.
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Step 2: Stir together the dill, salt, sugar, brandy, oil, and pepper.
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Step 3: Spread the mixture over the salmon, packing it down gently.
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Step 4: Cover the salmon with plastic wrap and refrigerate for 48 hours.
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FOR THE DRESSING
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Step 5: In a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
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Step 6: Whisk in the oil, then refrigerate until needed.
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JUST BEFORE SERVING
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Step 7: Brush the dill mixture off the fish and cut the salmon into very thin slices.
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Step 8: Arrange the salmon slices on a serving platter or individual plates.
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Step 9: Drizzle some of the honey mustard dressing over it, serving the rest separately.
Nutritional Facts
- 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