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
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.
EASY SALMON GRAVLAX
Food Network's Tyler Florence presents this easy method of making gravlax. We serve thin slices on a Triscut cracker with a small dollop of sour cream and some fresh dill sprinkled over.
Provided by pattyp
Categories Brunch
Time P2DT15m
Yield 1 large appetizer
Number Of Ingredients 5
Steps:
- Remove the zest of the lemon with a vegetable peeler in fat strips and toss in a bowl. Add the salt, sugar and dill and crush or "muddle" them together using a mortar or a big wooden spoon to release the oils in the lemon rind and the flavor of the dill.
- Select a sheet pan with sides that will hold the fish, line it with plastic wrap and place the fish in the sheet pan. Pack the salt mixture on top of and around the salmon. Cover with plastic wrap and place another sheet pan of the same size on top of the fish. Cover a large concrete paving brick that fits in your pan with plastic wrap (to protect your pan) and place it on top of the top pan to compress the fish to press the moisture out of the fish. Refrigerate for 36 to 48 hours depending on the thickness to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water, pat dry with paper towels. You can serve the whole gravlax at a party on a cutting board, or slice into 4 inch sections and vacuum seal and refrigerate until you need them.
Nutrition Facts : Calories 1248.5, Fat 31.4, SaturatedFat 5.1, Cholesterol 472.9, Sodium 113782.7, Carbohydrate 50, Sugar 50, Protein 181.3
CHINESE STYLE GRAVLAX(CURED SALMON)
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
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
SALMON WITH GRAVLAX SAUCE
Make and share this Salmon With Gravlax Sauce recipe from Food.com.
Provided by UmmBinat
Categories Halibut
Time 21m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 450.9, Fat 22.7, SaturatedFat 3.2, Cholesterol 125.9, Sodium 361.9, Carbohydrate 13.4, Fiber 0.9, Sugar 6.6, Protein 47
ROAST SALMON GRAVLAX-STYLE
This salmon has the flavor of cured salmon without the wait. Serve with boiled new potatoes or over toasted rye bread with the sauce. From "Mens Health" magazine.
Provided by threeovens
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440.7, Fat 20.2, SaturatedFat 6.7, Cholesterol 144.6, Sodium 558.2, Carbohydrate 7.7, Fiber 1.7, Sugar 2.3, Protein 46.9
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