Cured Salmon Gravlax 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

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

CURED SALMON GRAVLAX



Cured Salmon Gravlax image

Provided by Jacques Pepin

Categories     appetizer

Time 15m

Yield Forty to 50 slices

Number Of Ingredients 9

1 2 1/2-pound salmon fillet (from an 8-pound salmon), boned but not skinned
2 teaspoons black peppercorns
8 strips lemon peel
1/3 cup kosher salt
3 tablespoons sugar
1/3 cup chopped chives
1/4 cup capers
1/3 cup extra-virgin olive oil
2 tablespoons light soy sauce

Steps:

  • There is a central line of small bones that extends down into salmon fillets. Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed. If you feel any, pull them out with a small pair of pliers or a strawberry huller. Arrange the fillet skin side down on a large sheet of plastic wrap.
  • Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped. Transfer to a small bowl and mix with the salt and sugar. Spread this mixture in one layer over the exposed surface of the salmon.
  • Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray. Refrigerate for at least 12 hours, but preferably for 1 day. All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon. Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.
  • To serve, cut crosswise on a slant into slices as thin as possible. Sprinkle with the garnish.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 1 gram

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 .

CHINESE STYLE GRAVLAX(CURED SALMON)



Chinese Style Gravlax(Cured Salmon) image

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

3 -3 1/2 lbs fresh side salmon (skin left on, bones removed with tweezers or needle-nosed pliers)
2 1/2 tablespoons sugar
2 1/2 tablespoons roasted szechwan salt and pepper
1 dash black pepper
1/4 cup fresh ginger, very finely julienned
1/2 cup fresh cilantro, coarsely chopped (leaves and stems)

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

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

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

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BEETROOT CURED SALMON (GIN OR VODKA) | RECIPETIN EATS
2021-03-31 Instructions. Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed. Line container: Use a container into which the salmon fits snugly, but flat (Note 3).
From recipetineats.com


GRAVLAX WITH CARAWAY, CORIANDER, AND MUSTARD-DILL SAUCE RECIPE
2020-05-01 Directions. Fill a large bowl with cold water and add enough salt to make it taste like the sea. Add salmon and let stand 10 minutes. In a skillet, toast caraway and coriander seeds over high heat, stirring constantly, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind finely.
From seriouseats.com


HOMEMADE CURED SALMON / GRAVLAX – MYDELICIOUSFOOD.COM
2018-05-05 The recipe below does take some time before it is ready to eat but it only takes about 10 minutes to prepare. The majority of the time it is just hanging out in the fridge. I wanted to have the Salmon ready for Sunday morning breakfast so I had to start the recipe the Friday morning before. Since I work and have limited time in the morning I made sure I got everything …
From mydeliciousfood.com


BEETROOT GRAVADLAX | FISH RECIPES | JAMIE OLIVER RECIPES
Use a spoon to gently push the beetroot cure off the fish. By now it should have shared its wonderful flavours with the fish and turned it a really vibrant colour. Put the rinsed salmon to one side and run the tray under the tap. For the second cure, mix together the chopped herbs, grated horseradish and gin. Put the salmon back into the clean ...
From jamieoliver.com


CURED SALMON GRAVLAX - IMMACULATE BITES
2019-07-15 Instructions. Combine sugars, salt, and pepper in a medium bowl and mixed until they are evenly combined. Wash and pat dry salmon and lay it flat skin side down on a flat surface. Generously sprinkle with sugar-salt mixture on the top of the fish (the flesh) then top with the chopped dill.
From africanbites.com


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