Heart-Healthy Beet Gravlax
Transform your next appetizer spread with this stunning **Heart-Healthy Beet Gravlax**, a Scandinavian-inspired delicacy that's as nutritious as it is vibrant. Featuring a fresh salmon fillet cured in a flavorful blend of grated beetroot, dill, juniper berries, and aromatic spices, this recipe creates a visually striking dish with a ruby-red hue and delicate, smoky-sweet flavor. Perfect for those seeking wellness-focused recipes, this no-cook masterpiece is rich in omega-3 fatty acids and antioxidants, making it a guilt-free indulgence. Prepared with minimal effort and boasting an elegant presentation, it’s ideal for serving thinly sliced on whole-grain bread, alongside salads, or paired with light yogurt for a balanced meal. Whether you're hosting or treating yourself, this beet gravlax proves that healthy eating should never sacrifice flavor or sophistication.
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Recipe Information
Ingredients
- 600 grams fresh salmon fillet
- 1 medium fresh beetroot
- 30 grams fresh dill
- 30 grams coarse sea salt
- 15 grams granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon black pepper
- 1 teaspoon juniper berries, crushed
Instructions
Begin by placing the salmon fillet skin-side down on a large piece of plastic wrap. Ensure all pin bones are removed from the salmon.
Peel and grate the beetroot using a box grater or a food processor. You should have about 1 cup of grated beets.
In a bowl, mix together the grated beetroot, coarse sea salt, granulated sugar, lemon zest, black pepper, and crushed juniper berries.
Chop the fresh dill and mix into the beet and spice mixture.
Spread the mixture evenly over the flesh side of the salmon, ensuring all areas are covered.
Wrap the salmon tightly in plastic wrap, double wrapping if necessary to prevent leakage.
Place the wrapped salmon on a baking dish and weigh it down with a heavy object, such as a saucepan or canned goods, to help the curing process.
Refrigerate the weighed-down salmon for 48 hours, turning the fillet after 24 hours to ensure even curing.
Once the curing process is complete, remove the salmon from the refrigerator. Unwrap and gently scrape off the beet mixture, rinsing the fillet if necessary and patting dry with paper towels.
Slice the gravlax thinly against the grain using a sharp knife, and serve as desired, such as on whole grain bread with a little yogurt or on a salad of leafy greens.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 12112 mg | 527% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 25.4 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 55.5 mcg | 278% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3799 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
