Gravlax: Salt, Sugar and Dill Cured Salmon with Mustard-Dill Sauce
By Joe
Source: Serious Eats — Daniel Gritzer, Gravlax With Caraway, Coriander, and Mustard-Dill Sauce.
A gravlax with caraway, coriander, and mustard-dill sauce recipe for 15 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Fill a big bowl using cold water plus tip in enough salt to make it taste like the sea. Tip in salmon and leave to stand 10 minutes. Toast caraway and coriander seeds over a high flame, mixing the whole time, till fragrant, around 1 minute in a skillet. Move to a spice grinder or mortar plus pestle plus grind finely.
- 2
Mix. Mix salt, sugar, ground caraway plus coriander seeds, plus white or black pepper till well mixed in a little bowl. Remove salmon from bath and blot dry using paper towels. Upon a work surface, turn salmon skin side up plus scatter around half of salt mixture all over, rubbing in using fingers. Arrange half of dill all over this bottom of a baking dish big enough to hold salmon.
- 3
Chill. Stand salmon skin side down upon bed of dill. Rub leftover salt mixture all over top and sides of salmon, next top with leftover dill. Cover salmon with plastic, next top using one weight (such as one smaller baking dish or plate using cans of beans on top). Chill for 1 day.
- 4
Chill (2). Unpack salmon plus turn skin side up after 1 day. Re-pack using dill, cover using plastic, plus set weight back on top. Chill till salmon is sufficiently cured, 1 day longer for one lighter cure or 2 days longer for a little more cure (which will mean a a little firmer texture plus saltier flavor). For this Sauce: Before serving, make the sauce.
- 5
Mix (2). Or using an stick blender, mix vinegar using chopped dill fronds, mustard, plus sugar plus blend till dill is very finely chopped in a blender or mini food processor. Add oil and blend till a smooth sauce has formed. Season using pepper. Unpack salmon, scraping off dill, plus set on a work surface.
- 6
Finish. Cut gravlax on a bias into thin slices using a very sharp slicing knife. Arrange on slices of pumpernickel bread plus drizzle sauce on top. Offer. Gravlax can be kept chilled, tightly wrapped in plastic, for around 5 days after curing.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
12.5 g protein for 173 kcal = 7.2 g per 100 kcal, so protein gives about 29% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 173 kcal |
| Protein | 12.5 g |
| Carbohydrate | 2.6 g |
| of which sugars | 2.1 g |
| of which free sugars | 2 g |
| Fat | 12.3 g |
| of which saturates | 2.5 g |
| Fibre | 0.4 g |
| Salt | 5.41 g |
Protein per 100 kcal
7.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
