Gravlax Marinated Salmon Recipes

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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.

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

SALMON GRAVLAX



Salmon Gravlax image

Salmon gravlax is a Scandinavian dish consisting of raw salmon, cured in salt, sugar, and dill. It is often served with grovbrød, a cereal bread.

Provided by Sarah-Eden Dadoun

Categories     Appetizer

Time 10m

Number Of Ingredients 6

1 lb salmon ((sashimi-grade), bones removed and skin on)
2 tablespoons mixed peppercorns ((whole), crushed with a mallet)
1 cup fresh dill (, roughly chopped)
3 tablespoons vodka
4 oz. rock salt ((coarse and flakes work too))
4 oz. brown sugar

Steps:

  • In a small bowl, combine brown sugar and salt together and set aside.
  • Line a baking sheet with parchment paper.
  • Place salmon, flesh side up, on a grate on the prepared pan. Scatter fresh chopped dill over the top of the flesh. Sprinkle with crushed peppercorns and vodka.
  • Layer salt and sugar mix, over the top of the fish.
  • Refrigerate in a container in the refrigerator for 24 to 36 hours.
  • Drain the liquid on the pan. Scrape off sugar, salt and dill. Rinse the fish and pat dry.
  • The fish is now ready to be thinly sliced on a bias, leaving the skin behind.

Nutrition Facts : Calories 312 kcal, Carbohydrate 32 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 11054 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

GRAVLAX (FRESH SALMON MARINATED IN DILL)



Gravlax (Fresh Salmon Marinated in Dill) image

This traditional Scandinavian recipe often appears on Christmas Eve smorgasbords. You can easily halve the recipe to serve a small gathering, too. Buy one fillet and cut it in half cross-wise or select 2 equal-size pieces of center-cut fillet weighing 1 1/2 to 2 pounds total. 12. Use previously frozen salmon or freeze fish at 0 degrees for 48 hours to kill any parasites that may be present.

Provided by lazyme

Time P4DT30m

Yield 72 slices

Number Of Ingredients 13

2 skin-on salmon fillets (about 2 pounds each)
1/4 cup coarse salt (kosher) or 1/4 cup salt
1/4 cup sugar
1 tablespoon peppercorns (white or black) or 1 tablespoon peppercorn (white or black)
1/4 cup coarsely-chopped fresh dill
rye bread (optional) or dark rye, cocktail bread slices (optional)
2 tablespoons stone-ground sweet mustard, sweet-hot mustard or 2 tablespoons country-style dijon mustard
1 tablespoon white wine vinegar
2 teaspoons sugar (3 to 4 teaspoons if)
using Dijon mustard
1/3 cup vegetable oil
1 tablespoon finely-chopped fresh dill weed
dry dill weed

Steps:

  • For the sauce, mix the mustard, vinegar and sugar in a small bowl.
  • Gradually whisk in the oil.
  • Stir in the dill.
  • Refrigerate, tightly covered, up to three days.
  • Whisk again before using.
  • Serve slightly chilled.
  • Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
  • Wipe the flesh with a damp paper towel.
  • Combine the salt, sugar and peppercorns in a small bowl.
  • Rub the mixture onto the flesh side of both fillets.
  • Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
  • Place the salmon in a large plastic bag, press out the air and seal tightly.
  • Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
  • Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
  • Lift fillets from the bag and discard the bag and accumulated liquid.
  • Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
  • Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
  • Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
  • Begin slicing at the head end, making a 1/8-inch-thick slice.
  • At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
  • Using the knife, turn the slice over to the left as if turning the page of a book.
  • Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
  • Repeat with remaining fillet.
  • Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
  • NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.

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 .

"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.

BARNEY'S KING SALMON GRAVLAX



Barney's King Salmon Gravlax image

Developed this king salmon gravlax over years of trial and error. Sometimes simple is just better. Reliable, repeatable results every time. Honey-mustard-dill sauce makes a nice accompaniment.

Provided by Barney Kelleher

Categories     Appetizers and Snacks     Seafood

Time P1DT12h15m

Yield 10

Number Of Ingredients 5

1 cup dark brown sugar
¾ cup kosher salt
2 tablespoons cracked white peppercorns
2 (1 pound) salmon fillets, bones removed
1 bunch fresh dill, finely chopped

Steps:

  • Combine sugar, salt, and peppercorns in a bowl and mix well. Sprinkle about 1/3 of the mixture over the bottom of a glass baking dish. Place 1 salmon fillet on top, skin-side down. Sprinkle 1/2 the dill on top. Cover with another 1/3 of the sugar mixture. Sprinkle remaining dill on the second fillet and place skin-side up on top of the first fillet. Cover with remaining sugar mixture.
  • Wrap baking dish tightly in plastic wrap and refrigerate for 18 hours. Turn fillets over and spoon the syrupy liquid over fish before covering again with plastic wrap. Refrigerate another 18 hours.
  • Rinse fillets lightly in cold water to remove salt. Pat dry. Slice fish thinly at an angle.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 22.8 g, Cholesterol 53.6 mg, Fat 9.9 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 6893.4 mg, Sugar 21.3 g

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From maryshappybelly.com


SALMON GRAVLAX | LES DOMAINES PAUL MAS
Place the salmon in a dish. Put the marinade over it and leave it in thefridge for 24 hours. Cut the salmon into thin slices a nd serve withblinis. Chef’s tip: when serving, add a …
From paulmas.com


RECIPE DETAIL PAGE | LCBO
Place both salmon fillets, skin-side down, on a large sheet of plastic wrap. Combine peppercorns, coriander seeds, mustard, salt and sugar. Press evenly onto flesh side of both salmon fillets. 2. Place 1 salmon fillet, skin-side down, in a dish large enough to …
From lcbo.com


24 HOUR SALMON GRAVLAX - MORTON SALT
Spread the dill evenly over the salmon. In a bowl, mix together the Morton ® Coarse Sea Salt and sugar. Gently rub the salt and sugar mixture into the flesh of the salmon, gently pressing spices to adhere, covering the entire fish. Drizzle cognac evenly over the salmon. Cover with plastic wrap and refrigerate for 24 hours.
From mortonsalt.com


MARINATED SALMON GRAVLAX RECIPE > KITCHEN
Marinated salmon or gravlax recipe. Is fish recipe It is a dish of Scandinavian origin that consists of the preparation of salmon maturing in salt, sugar and dill.. It is a very old recipe, already in the Middle Ages. The Vikings prepared the salmon by dressing it with herbs, honey and salt, then bury it, wrapped in skins, under the ground in winter.
From na.diet-nutrition.org


ATLANTIC SALMON GRAVLAX | SEAFOOD FROM CANADA
Lay the salmon on top and pour vodka over the fish. Arrange the remaining grated beets, onions, lemon zest and dill. Sprinkle the remaining salt and sugar mixture. Lay plastic wrap overtop and place the second dish on top with weight. (cans work great) Refrigerate for refrigerate for 36-48 hours. Removed weighted dish and rinse the salmon under ...
From seafoodfromcanada.ca


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