Salt And Sugar Cured Salmon Gravlax Appetizer Recipes

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SALT AND SUGAR CURED SALMON GRAVLAX APPETIZER



Salt and Sugar Cured Salmon Gravlax Appetizer image

Salmon fillets are cold-cured with salt, sugar, pepper, dill, and liquor to make gravlax. No cooking required.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Lunch     Breakfast     Brunch

Time P3DT30m

Yield 12

Number Of Ingredients 6

1 3- to 4-pound salmon (weighed after cleaning and beheading, skin on)
3 tablespoons salt
2 tablespoons sugar
1 teaspoon black pepper (freshly ground)
1 bunch dill (roughly chopped, stems and all)
1 tablespoon liquor (brandy, gin, aquavit, lemon vodka)

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)



Gravlax (Swedish Sugar and Salt Cured Salmon) image

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

2 lbs center cut salmon fillets (approximately 1 pound each, with skin left on)
2/3 cup sugar
1/3 cup coarse salt
15 coarsely crushed white peppercorns
1 bunch dill
mustard dill sauce (Mustard Dill Sauce II)

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

TEQUILA CURED SALMON GRAVLAX



Tequila Cured Salmon Gravlax image

Provided by Food Network

Yield 8 to 10 servings of appetizer

Number Of Ingredients 14

2 pounds fresh, boneless salmon fillet (skin on), with all pin bones removed
1/4 cup black peppercorns
1/2 cup dark brown sugar, firmly packed
1/2 cup coarse kosherstyle salt
1 small bunch fresh cilantro, washed and dried
1 small bunch fresh clean dill weed
1 small bunch fresh scallions
1/2 cup good quality golden tequila
Culinarygrade cheesecloth to wrap the fillets
1 cup fresh cilantro leaves, loosely packed
Sliced pumpernickel bread
1/2 cup Dijon mustard
3 tablespoons confectioners sugar
Lime wedges

Steps:

  • Put the peppercorns in a spice mill and crush to a coarse grind. In a bowl combine the pepper, sugar and salt and blend well together.
  • Place the bunches of cilantro, dill, and scallions together in the bowl of a food processor and process until finely chopped.
  • Rinse some cheese cloth under cold running water. Unfold the cheese cloth and lay a large piece out on your work surface. The cloth will have to be large enough to wrap completely around the salmon several times.
  • Choose the freshest salmon possible for this dish as this is a cured but not cooked dish and fresh really counts. Cut the fish fillet into two equal pieces and lay it, skin side down, in the center of the cheesecloth. Spread the sugar, salt, and pepper mixture evenly over the salmon flesh. Spread the chopped herbs in the same manner and then sprinkle the tequila over the herbs. The flesh of the salmon should be totally coated in this curing seasoning.
  • Once all the tequila has been absorbed, sandwich the two fillets together, fleshtoflesh and skinsidesout. Position the fillet "sandwich" in the center of the cloth and wrap as you would a gift, pulling the cloth as tightly as possible around the fillets. Lay the package on a cake cooling rack set over a cookie sheet. The rack allows air to circulate for more efficient drying, while the cookie sheet will catch the liquid extracted during the threeday curing period. Put the weight in a second, smaller cake pan and place it on top of the fish. The weight must be properly and
  • evenly distributed so as to press out the unwanted water.
  • Place the entire curing setup in the bottom, the coldest area, of your refrigerator and begin the 3 day curing process. Remove the weight and flip the fish package over every 24 hours, replacing the weight each time. Drain off and discard any liquid that collects in the pan when you do this. At the end of the 72 hours the fish must be cleaned. Remove the cheesecloth and discard it. Drain any accumulated liquid, scrape off all of the used herbs and salt and pepper. Rinse the fish under cold running water and pat the fish totally dry.
  • The salmon is now fully cured and as entirely edible as smoked salmon but must be kept refrigerated.
  • To serve, finely chop one cup of fresh cilantro and cover the flesh side of the fish. Using a very sharp knife, slice the salmon as thinly as possible, at a 45 degree angle. Your first slices may look a bit rough, but be patient. With a little practice you'll soon be turning out elegant greenedged red ribbons of gravlax.
  • Mix the mustard and confectioner's sugar and serve with pumpernickel and wedges of lime.
  • Weight for weighing down the salmon as it cures, such as unopened plastic bags of dried beans, or gallon jugs of cooking oil .

GRAVLAX SALT-- AND SUGAR--CURED SALMON



Gravlax Salt-- and Sugar--Cured Salmon image

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

1 cup salt
2 cups sugar
1 bunch dill, stems and all, chopped
2 bay leaves, crumbled
1/2 cup minced shallot
1 teaspoon cracked black pepper
2 lemons, zest of
2 -3 lbs salmon fillets, pin bones removed

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, SALT-CURED SALMON



Gravlax, Salt-Cured Salmon image

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

1 lb salmon, commercially frozen the process kills parasites, skin on
1 tablespoon coarse kosher salt
1 tablespoon medium kosher salt
1 tablespoon turbinado sugar
1 tablespoon confectioners' sugar (powdered)
1/2 tablespoon fresh ground black pepper
1 tablespoon dried dill (5 sprigs) or 1/4 ounce fresh dill (5 sprigs)

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

SALT & SUGAR CURED SALMON



Salt & Sugar Cured Salmon image

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

3 lbs salmon fillets
1/3 cup kosher salt
1/2 cup sugar substitute
1 large bunch dill weed
1 teaspoon pepper
1 inch gingerroot, peeled & chopped

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

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