Cardamom-Cured Salmon Gravlax
Source: EatingWell Magazine, December 2019
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
45 calories; protein 7.6g; carbohydrates 0.2g; sugars 0.1g; fat 1.4g; saturated fat 0.3g; cholesterol 17.7mg; vitamin a iu 55.3IU; vitamin c 0.5mg; folate 4.2mcg; calcium 14.8mg; iron 0.2mg; magnesium 10.7mg; potassium 139.8mg; sodium 198.6mg.
1 lean protein