Roast Salmon Gravlax Style Recipes

SALMON WITH GRAVLAX SAUCE

Steps:

• In a small glass or stainless-steel bowl, whisk together the mustard and water. Let sit for 10 minutes.
• Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill.
• Heat the broiler.
• Rub the salmon on both sides with the oil.
• Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart.
• Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper.
• Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet.
• Serve the salmon with the sauce alongside.
• NOTE:.
• Fish Alternatives,.
• Because it goes so well with the sauce, salmon is hard to beat for this recipe. However, other thick fillets, such as grouper, sturgeon, or halibut, can be substituted.
• Tip:.
• If you broil or roast salmon fillet with the skin and want to serve it skinless, cook the fillet skin-side down and then simply slide a large spatula between the cooked flesh and the skin and lift the fillet. It's especially easy if you don't oil the skin or pan so that the skin sticks to the pan. Line the pan with aluminum foil for easy clean up.

GRAVLAX

Steps:

• Mix together the salt, sugar, and dill. Put the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
• Wrap the fish well. If the air temperature is below 70°F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
• Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, crème fraîche, sour cream, or a light vinaigrette.
• Variations
• Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar. Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill. Refrigerate for 48 hours and proceed as directed.
• Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all. Marinate for 12 to 24 hours.

BARNEY'S KING SALMON GRAVLAX

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.

ROAST SALMON GRAVLAX-STYLE

Steps:

• Grease bottom of a medium roasting pan with the oil; spread with lemon slices in a single layer.
• Pile dill in center where you will place the fish; place fish on top of dill, skin side up.
• With a sharp knife, score fish.
• Combine brown sugar, salt, and pepper; rub mixture all over fish, pushing into the cuts; let fish rest about 30 minutes.
• Preheat oven to 475 degrees F and roast fish until it is just cooked through and the skin is crispy, about 20 minutes.
• Remove fish to a serving platter, leaving the lemons and dill in the pan.
• Place pan on stove top over one or two burners and heat on low until lemons sizzle, remove from heat; slowly stir in vodka, or other spirits, and loosen browned bits on bottom of pan.
• Return pan to heat and cook off most of the liquid; stir in mustard and cream.
• Allow to bubble gently, cooking and stirring, until it thickens enough to coat the back of a spoon (a couple of minutes).
• Taste for seasonings, adjust as necessary, and pour over fish.