Mediterranean Diet Classic Gravlax
Elevate your next gathering with the irresistible flavors of "Mediterranean Diet Classic Gravlax," a lighter, heart-healthy twist on the Scandinavian delicacy. Featuring fresh salmon fillet cured with a blend of coarse sea salt, granulated sugar, zesty lemon, and aromatic dill, this no-cook recipe delivers layers of bold, yet balanced flavors in every thin slice. Olive oil adds a Mediterranean flair, while the curing process enhances the salmon’s silky texture. Perfectly marinated for up to 72 hours, this gravlax pairs exquisitely with rye bread, tangy mustard sauce, and briny capers, making it an elegant appetizer or centerpiece for any occasion. Quick to prepare yet deeply satisfying, this dish embodies the simplicity and fresh ingredients that define the Mediterranean diet.
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Recipe Information
Ingredients
- 2 pounds fresh salmon fillet (skin-on)
- 1 cup coarse sea salt
- 1 cup granulated sugar
- 1 bunch fresh dill
- 2 tablespoons lemon zest
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
Rinse the salmon fillet and pat it dry with paper towels. Make sure there are no scales or bones.
In a small mixing bowl, combine the coarse sea salt, granulated sugar, lemon zest, and ground black pepper.
Prepare a large piece of plastic wrap or cheesecloth on your work surface. Sprinkle a thin layer of the salt-sugar mixture over the wrap.
Lay half of the fresh dill directly on top of this thin layer of the salt-sugar mixture.
Place the salmon fillet, skin side down, on top of the dill.
Cover the salmon with the remaining salt-sugar mixture, ensuring it's evenly distributed over the flesh.
Spread a generous quantity of fresh dill over the top covering the entire flesh.
Drizzle olive oil evenly over the salmon fillet to help with the curing process.
Wrap the salmon tightly in the plastic wrap or cheesecloth, ensuring none of the mixture spills out. Place it in a baking dish to catch any drippings.
Place a heavy dish or weights on top of the wrapped salmon to press it slightly, which will help in the curing process.
Refrigerate the salmon for 48 to 72 hours. Every 12 hours, check the salmon, drain any liquid that accumulates, and if needed, redistribute the curing mixture.
After curing, unwrap the salmon and brush off the excess seasoning and dill. Gently rinse under cold water and pat dry.
Using a sharp knife, slice the salmon thinly at an angle. Serve chilled with your choice of accompaniments like rye bread, capers, or mustard sauce.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 92510 mg | 4022% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 200.2 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 119.3 mcg | 596% | |
| Calcium | 226 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3729 mg | 79% | |
*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.
