Easy And Simple Gravlax Food

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HOMEMADE GRAVLAX



Homemade Gravlax image

Provided by Geoffrey Zakarian

Time P2DT15m

Yield 16 to 8 servings

Number Of Ingredients 6

1 cup finely minced fresh dill
6 tablespoons sugar
1/4 cup vodka
2 tablespoons kosher salt
2 limes, zested
1 side salmon (approximately 3 pounds), skin on, pin bones removed

Steps:

  • Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
  • Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
  • Slice the salmon thinly on a bias and serve.

GRAVLAX



Gravlax image

Provided by Food Network Kitchen

Categories     appetizer

Time P3DT1h

Yield 36 (2-ounce) servings

Number Of Ingredients 8

2 equal-size center cut salmon fillets, with skin attached (3 pounds each, about 6 pounds total)
1 cup sugar
1 cup kosher salt
2 tablespoons cracked white pepper
2 tablespoons cracked coriander seeds
1 large bunch of dill (stems and leaves), coarsely chopped
2 to 4 tablespoons golden rum
For serving: black bread, mustard, minced purple onion, and capers, if desired

Steps:

  • Lay both salmon fillets skin side down. Pull the pin bones from the fillets, if needed. Mix the sugar, salt, white pepper, and coriander together. Spread the mixture over both fillets, then scatter the dill on top with a splash of the rum. Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a baking sheet, and cover with another baking sheet. Weigh with 2 to 3 bricks or cans along the length of the fish. Refrigerate for 3 days, flipping the fish every 24 hours.
  • On the third day, unwrap the fish, quickly rinse under cold running water, and dry thoroughly with paper towels.
  • Slice the fish very thin and serve on black bread with mustard, onions, and capers, if desired.

EASY SALMON GRAVLAX



Easy Salmon Gravlax image

Food Network's Tyler Florence presents this easy method of making gravlax. We serve thin slices on a Triscut cracker with a small dollop of sour cream and some fresh dill sprinkled over.

Provided by pattyp

Categories     Brunch

Time P2DT15m

Yield 1 large appetizer

Number Of Ingredients 5

1 lemon, zest of
1 cup kosher salt
1/4 cup sugar
1 bunch fresh dill (dried will work too)
2 lbs salmon fillets, at least 1 inch thick (the thicker the better)

Steps:

  • Remove the zest of the lemon with a vegetable peeler in fat strips and toss in a bowl. Add the salt, sugar and dill and crush or "muddle" them together using a mortar or a big wooden spoon to release the oils in the lemon rind and the flavor of the dill.
  • Select a sheet pan with sides that will hold the fish, line it with plastic wrap and place the fish in the sheet pan. Pack the salt mixture on top of and around the salmon. Cover with plastic wrap and place another sheet pan of the same size on top of the fish. Cover a large concrete paving brick that fits in your pan with plastic wrap (to protect your pan) and place it on top of the top pan to compress the fish to press the moisture out of the fish. Refrigerate for 36 to 48 hours depending on the thickness to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water, pat dry with paper towels. You can serve the whole gravlax at a party on a cutting board, or slice into 4 inch sections and vacuum seal and refrigerate until you need them.

Nutrition Facts : Calories 1248.5, Fat 31.4, SaturatedFat 5.1, Cholesterol 472.9, Sodium 113782.7, Carbohydrate 50, Sugar 50, Protein 181.3

JULIA CHILD'S TRADITIONAL GRAVLAX



Julia Child's Traditional Gravlax image

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.

Provided by Chef Kate

Categories     Scandinavian

Time P4DT30m

Yield 15-20 serving(s)

Number Of Ingredients 5

2 1/2-3 lbs salmon fillets, skin on, all bones removed
1 1/2 tablespoons kosher salt (plus more if needed)
2 1/4 teaspoons brown sugar
4 tablespoons cognac (plus more if needed)
1 cup dill sprigs, packed

Steps:

  • Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
  • Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
  • Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
  • Mix the salt and sugar together.
  • Sprinkle half the mixture over each fillet and rub it in with your fingers.
  • Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
  • Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
  • Spread the dill over the salmon half in the baking dish.
  • Lay the other half fillet on top (skin side up).
  • Align the two halves.
  • Cover closely with a sheet of plastic wrap.
  • Place a board or pan on top of the fillets.
  • Make sure it is resting on the fish and not on the sides of the baking dish.
  • Weight the top with something heavy (a large can of tomatoes for example).
  • Place in refrigerator.
  • After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
  • Replace weights and board and return to frig.
  • On the second day, turn and baste again and slice off a tiny piece to taste.
  • If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
  • Return to the fridge.
  • Cure for a third day, turn and baste again.
  • On the fourth day, you can serve the gravlax.
  • To serve, clean the dill away and wipe the fish dry with paper towels.
  • Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
  • Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
  • Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.

EASY GRAVLAX



Easy Gravlax image

We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

1/2 cup sugar
1/4 cup coarse salt
1 tablespoon whole white peppercorns, crushed
1 tablespoon coriander seeds, crushed
2 one-pound center-cut salmon fillets, skin on
2 ounces fresh dill, coarsely chopped
1/4 cup aquavit or vodka

Steps:

  • Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
  • Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
  • Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
  • Place one fillet on top of the other, and wrap tightly in plastic wrap.
  • Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
  • After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.

EASY AND SIMPLE GRAVLAX



Easy and Simple Gravlax image

Who doesn't like smoked salmon? But with the prices these days, who can afford it? Here's an easy and less expensive presentation of salmon to be served as you would the smoked variety. I prefer the fresh, aromatic taste of this salmon cured with juniper berries than I do the smoked. Serve with a mustard sauce or with buttered dark bread rounds and a squeeze of lemon.

Provided by Penny Stettinius

Categories     Swedish

Time P4DT15m

Yield 10 serving(s)

Number Of Ingredients 9

1 whole salmon fillet, with skin
1/4 cup sugar
3 tablespoons kosher salt
1 teaspoon black pepper, freshly ground
1 tablespoon juniper berries
2 teaspoons coriander, ground
1/2 teaspoon allspice, ground
2 lemons, zest of, and chopped
3 tablespoons gin

Steps:

  • Place the fish skin side down on a cutting board and cut in half crosswise.
  • Grind up the juniper berries with a mortar and pestle.
  • Mix all other ingredients with the ground berries.
  • Rub mixture all over fish.
  • Place the two fillets together flesh sides touching, skin sides out and put into large, heavy zip type plastic bag.
  • Let all the air out of the bag and zip.
  • Place in refrigerator, in a container just in case the bag leaks.
  • Turn twice a day and let cure for 4-5 days.
  • Remove from bag and slice paper thin on the diagonal, across the grain.

Nutrition Facts : Calories 67.8, Fat 1.1, SaturatedFat 0.2, Cholesterol 16.5, Sodium 2114.5, Carbohydrate 5.2, Fiber 0.1, Sugar 5, Protein 6.4

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