Low Carb Beet Gravlax
Elevate your appetizer game with this vibrant and flavorful Low Carb Beet Gravlax—an elegant twist on traditional Scandinavian cured salmon. Infused with the earthy sweetness of grated beet, zesty lemon, fresh dill, and a touch of crushed black peppercorns, this recipe delivers bold flavors while keeping it keto-friendly thanks to granulated erythritol. Perfectly balanced with rich salmon and a striking deep-pink hue, this no-cook dish is an impressive, make-ahead option for gatherings or light meals. With minimal prep and a slow curing process, Low Carb Beet Gravlax is a feast for both your eyes and palate, ideal for serving alongside crisp cucumber slices or dollops of sour cream.
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Recipe Information
Ingredients
- 1 pound Salmon fillet (skin-on)
- 1 cup Beet (medium-sized, raw, grated)
- 1 cup Sea salt
- 0.5 cup Granulated erythritol
- 0.5 cup Dill (fresh, chopped)
- 1 tablespoon Lemon zest
- 1 tablespoon Black peppercorns (crushed)
Instructions
Rinse the salmon fillet under cold water and pat it dry with paper towels.
In a medium bowl, combine the grated beet, sea salt, granulated erythritol, chopped dill, lemon zest, and crushed black peppercorns. Mix well to form a paste.
Line a long baking dish or a flat baking sheet with plastic wrap, leaving enough overhang to cover the salmon completely.
Place half of the beet mixture on the plastic wrap and spread it evenly to match the size of the salmon fillet.
Lay the salmon fillet, skin-side down, on top of the beet mixture.
Cover the salmon with the remaining beet mixture, ensuring that it is completely coated.
Wrap the salmon tightly with the plastic wrap and place it in the refrigerator.
Weigh down the wrapped salmon with a small tray or dish and some cans or weights to press down evenly.
Refrigerate for 48-72 hours, flipping the fillet every 24 hours to ensure even curing.
After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.
Slice the cured salmon thinly at an angle, serving as you would traditional gravlax.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 113695 mg | 4943% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.2 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 42.0 mcg | 210% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3237 mg | 69% | |
*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.
