Cured Salmon Gravlax
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Salmon gravlax is a Scandinavian-style salmon cured with salt, sugar, and fresh herbs.
It's better than lox and so easy to make at home.
Ingredients
You'll Need
- Salmon
- Kosher Salt
- Smoked Sea Salt
- Sugar
- Lemon Zest
- Fresh Dill
- Peppercorns
- Coriander
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Learn
More
Salmon Gravlax
Feeds
Type
Time
Diet
Arrow
6 people
2-3 days
Gluten-Free
Mains
1. Choose the right Salmon
Cured salmon is still technically raw, so choose a high-quality sushi-grade salmon. Talk to your local fish monger for best options.
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2. Mix Cure
Combine your kosher salt, sugar, smoked sea salt, lemon zest, dill, peppercorns and coriander and mix well.
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3. Bury Salmon
Bury the salmon in the cure, cover with plastic wrap, and transfer to the fridge for 2-3 days.
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4. Rinse
After 2-3 days, remove the salmon from the cure and rinse all the excess cure off. It should have a firm texture.
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5. Pat Dry
Using a paper towel, pat the salmon very dry all over.
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6. Slice
Using a sharp, flexible knife thinly sliced the salmon.
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Done!
Your salmon gravlax is ready to eat! Serve on a bagel with lots of capers and red onion, on a sandwich, salad, etc.
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Get the recipe details via the link below!
SoMuchFoodBlog.com
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