T Marinated Salmon Gravlax Recipes

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GRAVADLAX



Gravadlax image

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Provided by Barney Desmazery

Time P2D

Number Of Ingredients 12

2 x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
75g flaky sea salt
75g golden caster sugar
1 tsp black peppercorn, roughly crushed
zest of 1 lemon
8 juniper berries, crushed (optional)
small bunch (about 20g) dill, roughly chopped
2 tbsp gin (optional)
pumpernickel sauce, to serve
small bunch (about 20g) dill, roughly chopped
4 tbsp each Dijon mustard, cider vinegar, honey and sunflower oil
2 tbsp muscovado sugar

Steps:

  • Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
  • Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
  • Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
  • To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
  • To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium

SIMPLE, HOMEMADE SALMON GRAVLAX



Simple, Homemade Salmon Gravlax image

Gravlax, or Scandinavian-style cold-cured salmon, is easy to make with this recipe. It's delicious on crackers or with cream cheese on a bagel.

Provided by Molly Watson

Categories     Appetizer     Breakfast     Brunch

Time P1DT30m

Yield 24

Number Of Ingredients 6

2 salmon fillets (2 to 3 pounds each, skin on)
1/4 cup aquavit (or vodka)
1/3 cup fine sea salt
1/3 cup sugar
1 tablespoon black pepper
Optional: 1/4 cup chopped dill

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 (MARINATED SALMON)



Gravlax (marinated salmon) image

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

2 lbs norwegian salmon fillets (of optimum quality)
1/4 cup salt (preferably sea salt)
1/3 cup sugar
1/2 teaspoon white peppercorns, slightly crushed in a mortar
1 bunch fresh dill, the stems
3 tablespoons Swedish mustard or 3 tablespoons german sweet mustard
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon vinegar
salt, pepper
6 tablespoons mild vegetable oil (not olive oil!)
additional fresh dill, finely chopped

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.

JUNIPER-AND-GIN GRAVLAX



Juniper-and-Gin Gravlax image

Curing your own salmon is worth the effort. This Swedish-inspired version calls for marinating the fish with citrus zest, juniper berries, dill, and gin. You'll be proud to serve this homemade treat as an appetizer at your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time P3DT45m

Yield Serves 8 to 10

Number Of Ingredients 10

3/4 cup kosher salt
1/2 cup sugar
3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange
1 tablespoon coarsely ground pepper
2 tablespoons coarsely ground juniper berries
1 cup chopped fresh dill
1/4 cup gin, such as Hendrick's
1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed
Meyer-Lemon Relish, for serving
Salmon roe, crackers or crostini, capers, creme fraiche, shaved fennel, and sliced red onion, for serving

Steps:

  • Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
  • Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
  • Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve with relish, roe, crackers, capers, creme fraiche, fennel, and onion.

"T" MARINATED SALMON GRAVLAX



Provided by Food Network

Categories     appetizer

Time 7m

Yield 4 servings

Number Of Ingredients 8

1/4 side of salmon (skin on, pin bones out)
1 cup dill, chopped
1/4 cup rock salt
2 tablespoons cracked white peppercorns
2 tablespoons brandy
2 tablespoons vegetable oil
3 tablespoons sugar
1 tablespoon saskatoon berry tea (see note)

Steps:

  • Lay salmon skin side down in a stainless steel container. Mix together dill and remaining ingredients. Cover evenly with this mixture. Cover the container with plastic wrap and refrigerate for 48 hours. After 48 hours, brush off the marinade mixture, leaving a light coating on the salmon. Slice thinly and serve cold.

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