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New World Gravlax

:  March/April 2008

Your rating: None Average: 4.5 (2 votes)

This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.


New World Gravlax Recipe

20 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 3-pound wild salmon fillet, bones removed, skin on
  • 1/4 cup kosher or sea salt
  • 3 tablespoons sugar
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons freshly ground pepper
  • 2/3 cup chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro
  • 1/3 cup good-quality tequila

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Preparation

  1. Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down.
  2. Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon tightly with the cheesecloth. Brush the top of the cheesecloth with tequila, making sure the cloth is evenly moist. Place another baking pan or large plate on top of the salmon (it should be big enough to cover the salmon but small enough to fit inside the larger pan). Place 2 heavy cans inside the smaller pan (or on the plate) to weight it down. Refrigerate for 2 to 3 days to cure.
  3. To serve, gently wipe the salt mixture off the salmon. Slice the salmon very thinly at an angle, leaving the skin behind.

Tips & Notes

  • Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week. | Equipment: Cheesecloth

Nutrition

Per 2-ounce serving: 121 calories; 6 g fat ( 1 g sat , 2 g mono ); 33 mg cholesterol; 2 g carbohydrates; 2 g added sugars; 11 g protein; 0 g fiber; 371 mg sodium; 217 mg potassium.

Nutrition Bonus: Selenium (30% daily value), excellent source of omega-3s.

Exchanges: 2 lean meat


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Recipe Categories

Holiday
Mother's Day
Father's Day
Easter
Christmas
Thanksgiving
New Year's Eve
Meal/Course
Appetizers
Dinner

Lunch
Brunch
Type of Dish
Appetizer
Main dish, fish/seafood
Total Time
More than 1 hour
Preparation/ Technique
Preserve
Marinate/Rub
Health & Diet Considerations
Gluten free
Healthy weight
Heart healthy
Low saturated fat
Low cholesterol
Low carbohydrate
Low calorie
Diabetes appropriate
Style/Theme
Make ahead instructions
Entertaining, formal
Entertaining, casual
Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Ethnic/Regional
Scandinavian
Main Ingredient
Fish
Publication
March/April 2008
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