SALT AND SUGAR CURED SALMON GRAVLAX APPETIZER
Steps:
- Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.
- Lay both halves, skin side down, on a plate.
- Sprinkle with the salt, sugar, and pepper, spread the dill over the salmon and splash on your liquor of choice.
- Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap.
- Cover the salmon "sandwich" with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate.
- Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.
- On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread, pumpernickel or bialys and lemon wedges.
Nutrition Facts : Calories 306 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, Sodium 1833 mg, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 11 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
SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
Steps:
- Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
GRAVLAX
I think of making my own gravlax - the Nordic sugar-salt cured salmon - as the gentle, blue-square cooking analog of an intermediate ski trail: It's mostly easy, but requires some experience. While butchering a whole salmon and cold smoking what you've butchered are also exhilarating milestones in the life of an advancing home cook (both a little farther up the mountain and a little steeper on the run down), buying a nice fillet and burying it in salt, sugar and a carpet of chopped fresh dill for a few days is a great confidence-building day on the slopes, so to speak. The cured gravlax will last a solid five days once sliced, in the refrigerator. If a whole side of salmon is more than you need at once, the rest freezes very satisfactorily.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, seafood, main course
Time P5DT30m
Yield 10 to 12 servings (about 3 pounds)
Number Of Ingredients 10
Steps:
- Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.
- Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.
- Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight - such as a 2-gallon zip-top bag filled with water - on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure - on Day 3 - then covering and weighting it again.
- To serve, mix together the softened butter, dill, shallot and mustard until well blended.
- Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.
- With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.
- Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.
BROWN SUGAR-CURED SALMON
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill. While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. Serve it with a crisp salad for a light supper, or with rice for something more substantial.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 4h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
- Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
- Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.
SALT & SUGAR CURED SALMON
Make and share this Salt & Sugar Cured Salmon recipe from Food.com.
Provided by Abe ray
Categories Breakfast
Time P3D
Yield 6-8 plates, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- place salmon in a glass baking dish.
- combine remaing ingrediants in a seperate bowl.spread over the salmon.
- cover with foil or plastic wrap.
- refrigerate for 6 hours.turn the fish and fridge for 6 hours.
- repeat process for 48 hours.
- scrape off the salt mixture.
- slice thinly.
- serve on rye toast or crackers.
Nutrition Facts : Calories 340.8, Fat 10, SaturatedFat 1.9, Cholesterol 104.6, Sodium 6451.7, Carbohydrate 12.7, Fiber 0.1, Sugar 11.3, Protein 47
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
SPICED HOME-CURED SALMON
Ever the versatile fish, this fresh, no-cook salmon starter can be made a few days ahead
Provided by Matt Tebbutt
Categories Dinner, Starter
Time 30m
Yield Serves 2 with leftovers
Number Of Ingredients 16
Steps:
- Put the salmon fillet into a small tray on a double layer of cling film. In a bowl, mix the salt and sugar with the spices, coriander stalks and ginger, then scatter the mix over both sides of the fish and pat it down. Drizzle over the sherry and wrap the fish in the cling film. Place another tray on top, weight it down with a few tins, then chill for 2 days, flipping the fish over each day.
- Mix all the dressing ingredients and stir until the sugar has dissolved. If the flavour is too strong, dilute it slightly with a drop of water, then set aside.
- To serve, unwrap the salmon and wipe it clean, then briefly rinse it and pat dry with kitchen paper. Using a sharp knife, slice the fish quite thinly and arrange on plates with the mouli, then sprinkle with the herbs and drizzle over the dressing.
Nutrition Facts : Calories 87 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 12 grams protein, Sodium 3.45 milligram of sodium
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HOW TO MAKE GRAVLAX (SALT CURED SALMON) - PRACTICAL SELF …
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5/5 (1)Total Time 72 hrs 15 minsServings 4
- Place about half the cure and spices into a 9 x 13-inch baking pan, and then lay the salmon filet on top of the cure skin side down. Ensure that the salt/sugar cure completely coats the bottom of the filet, and rub it in a bit if necessary to ensure that it's covering the whole underside of the fish.
- Pour the remaining half of the cure over the top of the fish, and ensure it covers the whole filet in a thin layer. Don't leave any area of the fish without at least a thin layer of cure covering the surface. Cover with more spices of your choice (optional).
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