Description
A delightful and easy recipe for Lemon-Dill Gravlax that transforms fresh salmon into a flavorful dish.
Ingredients
Scale
- 2 pounds fresh salmon fillet, skin on
- 1 cup coarse sea salt
- 1 cup granulated sugar
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon lemon zest
- 1 tablespoon fresh dill, chopped
- 1 tablespoon vodka (optional)
- Fresh dill sprigs for garnish
- Lemon wedges for serving
Instructions
- Rinse the salmon fillet under cold water and pat it dry with paper towels. Place the salmon skin-side down on a large piece of plastic wrap, leaving enough wrap to cover the salmon completely.
- In a bowl, combine the coarse sea salt, granulated sugar, crushed black peppercorns, lemon zest, and chopped dill. If using vodka, mix it in as well.
- Evenly spread the salt mixture over the salmon, ensuring it covers the entire surface.
- Wrap the salmon tightly in the plastic wrap, ensuring no air pockets remain. Place the wrapped salmon in a shallow dish to catch any liquid that may escape during curing.
- Place a heavy weight (like a cast-iron skillet or canned goods) on top of the salmon to help press it down. Refrigerate for 48 hours.
- After 48 hours, unwrap the salmon and rinse off the curing mixture under cold water. Pat it dry with paper towels.
- Slice the gravlax thinly at an angle, using a sharp knife. Serve with fresh dill sprigs and lemon wedges.
Notes
- For a sweeter version, add a tablespoon of honey to the curing mixture.
- Try adding other herbs like parsley or chives for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 48 hours curing
- Category: Appetizer
- Method: Curing
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: Not specified
- Fat: 15g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 1g
- Fiber: Not specified
- Protein: 30g
- Cholesterol: Not specified