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.

Lior Lev Sercarz
Source: EatingWell Magazine, December 2019

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

45 calories; protein 7.6g 15% DV; carbohydrates 0.2g; exchange other carbs; dietary fiberg; sugars 0.1g; fat 1.4g 2% DV; saturated fat 0.3g 2% DV; cholesterol 17.7mg 6% DV; vitamin a iu 55.3IU 1% DV; vitamin c 0.5mg 1% DV; folate 4.2mcg 1% DV; calcium 14.8mg 2% DV; iron 0.2mg 1% DV; magnesium 10.7mg 4% DV; potassium 139.8mg 4% DV; sodium 198.6mg 8% DV.