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Nutrition Facts (per serving) | |
---|---|
306 | Calories |
16g | Fat |
2g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 306 |
% Daily Value* | |
Total Fat 16g | 20% |
Saturated Fat 3g | 14% |
Cholesterol 101mg | 34% |
Sodium 1833mg | 80% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Protein 36g | |
Calcium 29mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Salmon fillets are cold-cured with salt, sugar, pepper, dill, and liquor to make gravlax. The salmon must be absolutely as fresh as possible. No cooking required. Plan ahead -- this will take about three days. Gravlax is a sophisticated appetizer that is a good choice for a summertime patio party.
This recipe is taken from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman.
Ingredients
- 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 to Make It
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Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.
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Lay both halves, skin side down, on a plate.
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Sprinkle with the salt, sugar, and pepper, spread the dill over the salmon and splash on your liquor of choice.
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Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap.
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Cover the salmon "sandwich" with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate.
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Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.
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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.
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