SIMPLE, HOMEMADE SALMON GRAVLAX
Steps:
- Gather the ingredients.
- Rinse the salmon fillets and pat them dry thoroughly.
- Use tweezers or pliers to pull out any pin bones, if necessary.
- Drizzle the aquavit or vodka evenly over the flesh of each fillet.
- In a small bowl, combine the salt, sugar, and pepper.
- Divide the mixture into 3 even piles within the bowl.
- Divide one of the thirds of curing mix in half and place on a rimmed baking sheet or baking pan in the shape of one of the fillets.
- Lay a fillet skin-side down on the mixture. Spread a third of the curing mixture on the flesh of that fillet.
- Spread the remaining third of the curing mixture on the flesh side of the other fillet. Sprinkle the dill, if using, over both fillets.
- Lay the second fillet flesh to flesh on the first fillet. Sprinkle the remaining curing mixture over the skin of the top fillet.
- Cover the fillets and baking sheet or pan with foil or plastic wrap. Place a cutting board or second baking sheet on top of the covered fish and top it with something heavy (cans, pots, or pans) to weigh the fish down. Place it all in the fridge and let chill for about 12 hours or overnight.
- Remove from the fridge, unwrap, and discard the accumulated liquid in the pan. Turn over the fillets so the bottom one is on top.
- Cover the pan, weigh down the fish again, and return to the refrigerator. Let chill another 12 hours.
- The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around.
- When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife.
- Serve and enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 71 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 1625 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 pounds (24 servings), UnsaturatedFat 0 g
GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)
Make and share this Gravlax (Swedish Sugar and Salt Cured Salmon) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time P2D
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
- Mix the sugar, salt and pepper in a bowl.
- Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
- Cover with 1/3 of dill.
- Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
- Remove from plastic wrap and discard accumulated juices.
- Rewrap and refrigerate another 24- 48 hours.
- Scrape off the marinade and slice paper thin.
- Serve with Mustard Dill Sauce (Recipe #68168).
Nutrition Facts : Calories 262, Fat 5.2, SaturatedFat 0.8, Cholesterol 78.8, Sodium 6382.9, Carbohydrate 22.2, Sugar 22.2, Protein 30.2
GRAVLAX SALT-- AND SUGAR--CURED SALMON
This salmon is delicious! Easy to prepare. Serve this plain with lemon wedges or with a Mustard Dill Sauce. Cooking time is the time to cure the salmon. This is from Mark Bittman.
Provided by susie cooks
Categories Healthy
Time P1DT10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the ingredients except the salmon.
- Place the salmon skin side down on a large sheet of plastic wrap.
- Cover the flesh side of the fish with the salt mixture, coat it completely.
- Wrap the fish well in plastic wrap.
- Refrigerate for at least 24 hour, preferably 36.
- Unwrap the salmon and rinse off the cure. Dry then slice on the bias.
Nutrition Facts : Calories 169.4, Fat 2, SaturatedFat 0.3, Cholesterol 29.6, Sodium 7112.6, Carbohydrate 27.4, Fiber 0.7, Sugar 25, Protein 11.6
GRAVLAX (MARINATED SALMON)
This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.
Provided by Andreacute Grisell
Categories Swedish
Time P3DT20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
- Rinse.
- Mash the dill stems in a mortar with a little of the salt.
- Mix with the rest of the salt, the sugar and pepper.
- Save the dill leaves for the sauce.
- Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
- Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
- Keep refrigerated for 72 hours, turning the fillets every 12 hours.
- Do not discard the liquid that forms.
- Scrape off the spices and discard the liquid.
- The salmon will keep refrigerated for about a week.
- For the sauce, mix mustard, sugar and vinegar.
- Add the oil a little at the time (as for mayonnaise), constantly stirring.
- Just before serving, add lots of dill and salt and pepper to taste.
- Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
- Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
- Serve the sauce separately.
- Also serve toasted bread and butter.
CHINESE STYLE GRAVLAX(CURED SALMON)
A fillet of lightly cured salmon hinting of ginger, coriander, and Szechwan peppercorn. Cured salmon is surprisingly easy to make! A piece of plastic wrap and a few day's patience is all that's required. Adapted from the China Moon Cookbook. Cooking time is marinating time.
Provided by Sharon123
Categories Lunch/Snacks
Time 10h20m
Yield 12-15
Number Of Ingredients 6
Steps:
- Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
- Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
- Scatter the ginger julienne and cilantro evenly on top.
- Cover with plastic wrap.
- Place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
- Refrigerate for at least 24 hours, or for better flavor, up to 3 days.
- Every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
- To serve, discard the ginger and cilantro.
- Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.
Nutrition Facts : Calories 143.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.9, Sodium 76.5, Carbohydrate 3, Fiber 0.1, Sugar 2.7, Protein 22.6
DANISH GRAVLAKS (LOX) CURED SALMON
This is traditionally part of any Danish Smorgaasbord., Also wonderful for any recipe calling for Lox - appetizers etc. The wine and cognac cures the raw salmon. This cannot be compared to smoked salmon the process is very different nor do I recommend grilling it. It is ready after curing sliced very thinly. It is wonderfull on a bagel with cream cheese, chopped sweet onion , capers and served with scrambled eggs.
Provided by Bergy
Categories Lunch/Snacks
Time P3D
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar, salt sprinkle on to the flesh side of the salmon.
- Cover loosely with fresh dill sprigs, press spices and dill into salmon.
- In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
- Place the salmon skin side up into the dish.
- Cover the dish loosely with plastic wrap and place a board the size to the salmon on top, weight it with apprx a 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to marinate for 3-4 days.
- Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.
GRAVLAX, SALT-CURED SALMON
With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin. With practice you can become pretty good at this. Serve on bagels with cream cheese, a thin slice of onion and capers, and a squeeze of lemon. Or on toast, or crackers. The traditional Swedish way is on pumpernickel bread with equal parts dijon mustard, sugar, white vinegar emulsified with 3 parts regular olive or canola oil.
Provided by Kevinf
Categories Lunch/Snacks
Time P3D
Yield 2 fine pieces of gravlax, 4 serving(s)
Number Of Ingredients 7
Steps:
- It's best to buy two sides of the same salmon, or at least two opposites sides that are fairly close in size.
- The above ingredients are for 1lb of salmon, so adjust (presumably) upwards as required.
- Defrost salmon and pat dry with paper towels.
- Remove any bones you detect with clean pliers.
- Lay flat on a baking sheet covered with plastic wrap, skin side down, so that you can easily flip one side onto the other, back the way they would be if it were a whole fish.
- Take the salt, sugar and pepper and mix thoroughly in a bowl.
- Evenly apply the salt/sugar/pepper mix onto the salmon flesh, being careful to cover every part, with a little less for the thin ends, and more on the thicker parts.
- Sprinkle the dill over the salted fish.
- Flip one side over onto the other making a sandwich.
- Place one end of a long strip of muslin underneath the fish.
- Roll the fish over toward you, and tug a little on the muslin to tighten. Repeat until out of muslin.
- You don't need to tug very hard, each time you do it the pressure increases more and more.
- Place the fish on the baking sheet to catch drips and place in the fridge.
- Turn once or twice per day for three days.
- Unwrap, and rinse off the cure mix and dill quick as you can so the salmon doesn't soak too much. Carefully pat dry with paper towels. This will keep for a week or freeze for 3 months.
- With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin.
- With practice you can become pretty good at this.
Nutrition Facts : Calories 143.2, Fat 4, SaturatedFat 0.6, Cholesterol 58.9, Sodium 3566.1, Carbohydrate 2.9, Fiber 0.3, Sugar 2, Protein 22.8
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