Salmon With Gravlax Sauce Recipes

GRAVLAX (MARINATED SALMON)

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.

GRAVLAX WITH MUSTARD SAUCE

Steps:

• Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
• Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
• 1/4 cup Dijon mustard
• 1 teaspoon ground dry mustard
• 3 tablespoons sugar
• 2 tablespoons white wine vinegar
• 1/3 cup olive oil
• 3 tablespoons chopped fresh dill
• Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
• Yield: 3/4 cup

SMOKED SALMON TARTINES WITH GRAVLAX SAUCE

Steps:

• Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the size of the avocado and the bread. Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the sauce.
• Garnish with some red onion, sprinkle with the dill fronds, salt and pepper, and serve with extra sauce on the side.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

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.

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.