Salmon Trilogy Part Ii Gravad Salmon
Elevate your seafood game with the luxurious and flavorful 'Salmon Trilogy Part II: Gravad Salmon.' This Scandinavian classic transforms a fresh salmon fillet into a delicately cured masterpiece bursting with vibrant flavors of dill, lemon zest, and coarsely crushed black peppercorns. Infused with a hint of optional vodka for added depth, this recipe is surprisingly simple yet utterly sophisticated. With just 20 minutes of preparation and a patient wait for the curing magic to happen, you'll achieve buttery, melt-in-your-mouth slices of gravad salmon perfect for entertaining or indulgent snacking. Serve it traditionally with mustard sauce, crackers, or fresh bread, and watch your guests be transported to culinary paradise. Ideal for lovers of cured fish and Nordic cuisine, this recipe is both visually stunning and irresistibly delicious.
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Recipe Information
Ingredients
- 500 grams Fresh salmon fillet (skin-on, boneless)
- 50 grams Coarse sea salt
- 50 grams Granulated sugar
- 1 tablespoon Black peppercorns (coarsely crushed)
- 50 grams Fresh dill (chopped, stems included)
- 1 whole lemon Lemon zest
- 2 tablespoons Vodka (optional)
Instructions
1. Prepare the curing mixture: In a medium bowl, mix together the coarse sea salt, granulated sugar, crushed black peppercorns, and lemon zest.
2. Add the fresh dill to the mixture and stir to combine. If using vodka, drizzle it into the mixture and mix well until evenly moist.
3. Lay the salmon fillet skin-side down on a large piece of plastic wrap. Ensure the wrap is large enough to completely encase the salmon later.
4. Spread the prepared curing mixture evenly over the salmon fillet, making sure to cover the flesh entirely and press it down gently.
5. Tightly wrap the salmon in the plastic wrap, sealing it securely to prevent leakage. Place it on a rimmed baking sheet.
6. Weigh down the salmon: Place a flat cutting board or a plate on top of the wrapped salmon and add a heavy weight, such as canned goods or a brick, to apply even pressure.
7. Refrigerate the salmon for at least 24 hours and up to 48 hours, turning it every 12 hours to ensure even curing.
8. After the curing period, remove the salmon from the plastic wrap and scrape off the curing mixture using the back of a knife or a paper towel. Do not rinse the salmon, as this may dilute the flavors.
9. Slice the gravad salmon thinly on a bias, starting at the narrow end, and serve as desired. Pair it with mustard sauce, crackers, or fresh bread for a traditional presentation.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 19727 mg | 858% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 50.2 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2261 mg | 48% | |
*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.
