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Cardamom-Cured Salmon Gravlax
Cardamom-Cured Salmon Gravlax
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From: EatingWell Magazine, December 2019
While this type of cured salmon, called gravlax, is usually made with skin-on salmon, this recipe removes the skin and rubs the curing mixture on both sides for better flavor penetration. Ask your fishmonger for a center-cut piece of salmon that's consistently 1½ inches thick for the best results. Green peppercorns are often sold in a brine, but you'll want to seek out dried ones for this recipe.
- By: Lior Lev Sercarz
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 1 teaspoon cardamom seeds (see Tip)
- 1 teaspoon dried green peppercorns
- ¾ teaspoon yellow mustard seeds
- ½ teaspoon caraway seeds
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 6 fresh dill sprigs, divided
- 1 pound skinless salmon fillet (1½ inches thick), trimmed
Preparation
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Prep
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Ready In
- Grind cardamom seeds, peppercorns, mustard seeds and caraway seeds in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in salt and sugar.
- Place 3 dill sprigs in a dish or container that will hold the salmon snugly. Sprinkle with half of the spice blend and place salmon on top. Pat the remaining spice blend all over the top of the salmon and place the remaining dill on top. Cover tightly and refrigerate for 8 hours. The salmon should be firmer and a deeper shade of orange and some liquid should be pooling in the container.
- Rinse the salmon under cold water, discarding the dill and any spice blend. Pat dry with paper towels. When ready to serve, slice the salmon thinly across the grain.
- Tip: Cardamom is a common seasoning used in Nordic cuisine, so it's a no-brainer to add to the curing mixture for this gravlax.
- To make ahead: Refrigerate for up to 5 days.
- Equipment: Spice grinder or mortar and pestle
- Serving size: 1 oz. salmon
- Per serving: 45 calories; 1 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 8 g protein; 4 mcg folate; 18 mg cholesterol; 0 g sugars; 0 g added sugars; 55 IU vitamin A; 0 mg vitamin C; 15 mg calcium; 0 mg iron; 199 mg sodium; 140 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 lean protein
