Low Sodium Beet Gravlax
Transform your brunch table with this exquisite **Low Sodium Beet Gravlax**, a modern twist on the traditional cured salmon dish. This show-stopping recipe is perfect for those seeking a lower-sodium option without compromising on flavor. The star of the show is a fresh salmon fillet, beautifully infused with a vibrant beet cure made from grated beets, fresh dill, lemon zest, a touch of honey, crushed coriander, black peppercorns, and a splash of vodka. Unlike traditional gravlax recipes that rely heavily on salt, this version uses the natural sweetness of beets and honey to create a balanced, delicate flavor. After curing for 48-72 hours, the salmon transforms into a silky, ruby-hued masterpiece, offering a stunning presentation and a velvety texture. Slice it thin and serve with rye bread, cream cheese, and capers, or use it to elevate salads and sandwiches. With just 20 minutes of prep and no cooking required, this recipe effortlessly combines elegance, nutrition, and unforgettable taste. Perfect for a special occasion or a refreshing change to your weekly menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh salmon fillet, skin-on
- 2 cups fresh beets, grated
- 0.5 cup fresh dill, chopped
- 1 tablespoon lemon zest
- 2 tablespoons honey
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon black peppercorns, crushed
- 2 tablespoons vodka
Instructions
Rinse the salmon fillet under cold water and pat it dry with paper towels.
In a large mixing bowl, combine the grated beets, chopped dill, lemon zest, honey, crushed coriander seeds, crushed black peppercorns, and vodka. Stir until well combined.
Place a large piece of plastic wrap on a baking dish, ensuring the dish is big enough to hold the salmon flat.
Spread half of the beet mixture evenly on the plastic wrap, slightly larger than the size of the salmon fillet.
Lay the salmon fillet, skin-side down, on top of the beet mixture.
Spread the remaining beet mixture evenly over the top of the salmon, ensuring the fillet is completely covered.
Wrap the salmon tightly with the plastic wrap, pressing down gently to help the beet cure adhere to the fish.
Place a weight, such as a smaller dish with cans or a heavy object, on top of the wrapped salmon to help press the cure.
Refrigerate the salmon for 48-72 hours, flipping the fillet halfway through the curing process.
Once cured, unwrap the salmon and gently scrape off the beet mixture with a spoon. Pat the salmon dry with paper towels.
Slice the gravlax thinly with a sharp knife, starting at the tail end of the fillet. Serve it with traditional accompaniments like rye bread, cream cheese, and capers, or enjoy it on a salad or in a sandwich.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 61.7 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 119.3 mcg | 596% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5609 mg | 119% | |
*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.
