Cardamom-Cured Salmon Gravlax
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 1 1/2 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. Source: EatingWell Magazine, December 2019
Ingredients
Directions
Tips
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
Nutrition Facts
Serving Size: 1 oz. salmon
Per Serving:
45 calories; 1.4 g total fat; 0.3 g saturated fat; 18 mg cholesterol; 199 mg sodium. 140 mg potassium; 0.2 g carbohydrates; 7.6 g protein; 55 IU vitamin a iu; 4 mcg folate; 15 mg calcium; 11 mg magnesium;
Exchanges:
1 lean protein