Low Sodium Classic Gravlax
Elevate your appetizer game with this delectable **Low Sodium Classic Gravlax**, a Scandinavian-inspired delicacy that's both sophisticated and surprisingly simple to make. This recipe puts a lighter spin on the traditional cure, using a carefully balanced blend of kosher salt and sugar along with aromatic fresh dill, zesty lemon, and a splash of cognac or vodka for depth of flavor. Prepared with fresh salmon fillet, this no-cook dish requires just 20 minutes of hands-on time before curing in the refrigerator to achieve its melt-in-your-mouth texture. Perfect for bagels, rye bread, or a gourmet charcuterie board, this gravlax will impress your guests while remaining heart-healthy and loaded with omega-3s. Whether hosting a brunch or creating an elegant starter, this low sodium gravlax recipe is your ticket to culinary perfection.
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Recipe Information
Ingredients
- 2 pounds fresh salmon fillet, skin on
- 1 cup fresh dill, roughly chopped
- 0.5 cup sugar
- 0.25 cup kosher salt
- 1 tablespoon white pepper, coarsely ground
- 2 tablespoons cognac or vodka
- 1 tablespoon lemon zest
Instructions
Rinse the salmon fillet under cold water and pat dry with paper towels. Ensure all pin bones are removed.
In a small mixing bowl, combine the sugar, kosher salt, and white pepper. Mix well to create the curing mixture.
Lay the salmon fillet skin side down on a large piece of plastic wrap.
Sprinkle the cognac or vodka evenly over the flesh of the salmon.
Rub the lemon zest over the salmon, followed by the curing mixture, ensuring an even coating.
Cover the seasoned salmon with the chopped fresh dill, pressing it into the fish gently.
Wrap the salmon tightly with the plastic wrap, ensuring it is well-sealed and double-wrap if necessary.
Place the wrapped salmon in a shallow dish, set a weight on top (such as a small baking pan with canned goods inside), and refrigerate for 48 to 72 hours.
Every 12 hours, carefully unwrap the salmon, turn it over, and redistribute the marinade, re-wrapping it tightly each time.
Once the cure time is complete, remove the gravlax from the plastic wrap, gently rinse off the curing mixture under cold water, and pat dry with paper towels.
Slice the gravlax thinly on a slight diagonal and serve with accompaniments such as rye bread, mustard, and capers.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 27536 mg | 1197% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 99.9 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 119.3 mcg | 596% | |
| Calcium | 634 mg | 49% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5239 mg | 111% | |
*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.
