Low Fat Beet Gravlax
Elevate your appetizer game with this stunning Low Fat Beet Gravlax recipe, a healthier twist on a Scandinavian classic. Fresh salmon fillet is lovingly cured in a vibrant mixture of grated beetroot, dill, lemon zest, and black pepper, creating a symphony of earthy, citrusy, and herbal flavors. The beetroot imparts a gorgeous ruby hue to the salmon while keeping the dish light and guilt-free. With just 15 minutes of prep and the magic of a 48-hour curing process, this recipe transforms simple ingredients into an elegant, nutrient-rich delicacy perfect for entertaining. Serve thin slices of this beet-cured gravlax atop rye bread with cream cheese and a squeeze of lemon for a show-stopping appetizer that’s as delicious as it is beautiful. Keywords: Low Fat Beet Gravlax, healthy salmon recipe, beetroot salmon, Scandinavian appetizer, cured salmon recipe.
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Recipe Information
Ingredients
- 500 grams fresh salmon fillet, skin-on
- 200 grams fresh beetroot
- 75 grams coarse sea salt
- 50 grams granulated sugar
- 20 grams dill, chopped
- 1 piece lemon, zested
- 1 teaspoon ground black pepper
Instructions
Wash and peel the fresh beetroot. Grate it finely over a bowl using a box grater or a food processor with a grating attachment.
In a medium bowl, combine the grated beetroot with coarse sea salt, granulated sugar, chopped dill, lemon zest, and ground black pepper. Mix well until all ingredients are thoroughly combined.
Lay out a large piece of plastic wrap on a clean surface. Place the salmon fillet on the plastic wrap, skin-down.
Spread the beetroot mixture evenly over the flesh side of the salmon, pressing it down lightly to ensure it adheres to the surface.
Wrap the salmon tightly with the plastic wrap to cover the fish completely. Place the wrapped salmon in a shallow dish or tray to catch any liquid that may seep out during curing.
Refrigerate the salmon for 48 hours. During this time, the salmon will cure and absorb the flavors from the beetroot mixture, while the beetroot will impart a vibrant red color to the fish.
After 48 hours, remove the salmon from the refrigerator and unwrap it. Gently scrape off the excess beetroot mixture from the fish using a spatula or the back of a knife.
Rinse the fish under cold water briefly to remove any remaining mixture and pat it dry with paper towels.
Slice the cured salmon very thinly against the grain using a sharp knife.
Serve the beet gravlax with rye bread, cream cheese, and lemon wedges, if desired.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 29565 mg | 1285% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 63.7 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2652 mg | 56% | |
*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.
