Sugar-Free Beet Gravlax
Elevate your next brunch spread with this exquisite Sugar-Free Beet Gravlax, a visually stunning and health-conscious twist on the classic cured salmon recipe. Fresh salmon fillet is infused with vibrant flavors of grated beet, zesty lemon, aromatic dill, and a touch of vodka for depth, all without added sugar. The beet imparts a gorgeous ruby-red hue to the fish, making it a centerpiece-worthy dish. With minimal prep time and a hands-off curing process, this gravlax is both elegant and effortless. Serve it thinly sliced atop rye bread, paired with cream cheese, capers, and red onion for a show-stopping appetizer that’s sure to impress. Perfect for special occasions or gourmet gatherings, this sugar-free delicacy is as stunning as it is delicious.
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Recipe Information
Ingredients
- 1 pound Fresh salmon fillet
- 0.25 cup Kosher salt
- 1 tablespoon Coarsely ground black pepper
- 1 bunch Fresh dill
- 1 medium Fresh beet
- 1 tablespoon Lemon zest
- 2 tablespoons Vodka
Instructions
Begin by preparing the salmon fillet. Check for any pin bones and remove them using tweezers. Pat the fillet dry with paper towels.
Wash the beet thoroughly, peel it, and then grate it over a bowl.
In a separate bowl, mix together the kosher salt and coarsely ground black pepper.
Line a baking dish or a pan that can accommodate the length of the salmon fillet with a large piece of plastic wrap. Spread half of the salt and pepper mixture on the plastic wrap.
Place half of the grated beet and half of the lemon zest on top of the salt-pepper mixture.
Lay the salmon fillet, skin-side down, on top of the beet mixture. Sprinkle the vodka over the salmon then cover it evenly with the remaining beet, salt-pepper mixture, lemon zest, and the entire bunch of fresh dill.
Wrap the salmon tightly in plastic wrap, making sure it is completely covered with the beet mixture. Place another dish or a flat surface on top and weigh it down with a couple of cans or a heavy object.
Refrigerate the wrapped salmon for at least 48 to 72 hours. Turn the package every 12 hours to ensure even curing. You should notice liquid accumulating—this is normal.
After 48-72 hours, unwrap the salmon and carefully rinse off the curing mixture under cold water. Pat the salmon dry with paper towels.
Place the salmon fillet on a cutting board, and using a sharp knife, slice the gravlax thinly at a 45-degree angle.
Serve the gravlax cold, with accompaniments like rye bread, cream cheese, or garnished with capers and red onion slices.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 27237 mg | 1184% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.3 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 42.0 mcg | 210% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3222 mg | 69% | |
*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.
