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
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Recipe Summary
Nutrition Profile:
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; 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.
Exchanges:
1 lean protein