High Protein Beet Gravlax
Elevate your appetizer game with this stunning *High Protein Beet Gravlax* recipe, a vibrant twist on traditional cured salmon. Fresh salmon fillet is infused with earthy beetroot, creamy Greek yogurt, and aromatic spices like dill, caraway, and lemon zest for a flavor-packed experience. Enhanced with wholesome hemp seeds and flaxseed meal, this recipe delivers a nutritious boost of protein and omega-3s. The slow curing process, spanning 48 to 72 hours, ensures the salmon is tender and deeply flavored, while the mesmerizing magenta hue from the beets makes it a visual showstopper. Perfectly slice this protein-rich gravlax and serve it on crusty bread, crackers, or atop a crisp salad to impress your guests with a healthy, gourmet delight.
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Recipe Information
Ingredients
- 1 pound Fresh salmon fillet
- 1 medium-sized Raw beetroot
- 1 cup Greek yogurt
- 1.5 cups Coarse sea salt
- 1 cup Sugar
- 0.5 cup, chopped Fresh dill
- 1 tablespoon Lemon zest
- 1 tablespoon Cracked black pepper
- 1 teaspoon Caraway seeds
- 0.25 cup Hemp seeds
- 0.25 cup Flaxseed meal
Instructions
Begin by preparing the beets: Peel and coarsely grate the beetroot. In a large mixing bowl, combine the grated beetroot with the Greek yogurt until evenly mixed.
In a separate bowl, mix together the coarse sea salt, sugar, dill, lemon zest, cracked black pepper, caraway seeds, hemp seeds, and flaxseed meal. Ensure the mixture is well combined to distribute the flavor evenly.
Lay the salmon fillet skin-side down in a large baking dish or on a rimmed sheet pan. Spoon the beet and yogurt mixture over the flesh side of the salmon until it is completely covered.
Generously pack the salt, sugar, and seed mixture onto the beet-covered salmon, ensuring an even coating across the entire fillet.
Cover the entire mixture with plastic wrap or parchment paper. Place a second tray on top of the salmon and weigh it down with canned goods or a similar weight to press the marinating mixture into the salmon.
Refrigerate the salmon for at least 48 hours, and up to 72 hours, allowing the flavors to permeate and cure the salmon.
After curing, gently rinse the salmon under cold water to remove excess salt and curing mix, then pat it dry with a clean towel.
Slice the gravlax thinly at an angle, starting from the tail end, and serve with a selection of bread, crackers, or a fresh salad.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 138342 mg | 6015% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 212.8 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 42.0 mcg | 210% | |
| Calcium | 468 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3834 mg | 82% | |
*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.
