Not Your Ordinary Salmon Gravlax Recipe

19 Apr 2015

A popular American food that originated from Scandinavia, Gravlax makes a lovely light snack, appetizer, or a special part of the main course.

Summary

Yield	Servings
Prep time	15 minutes
Cooking time
Total time	15 minutes

Description

Preparation time covers active time only.

My husband and I had been craving for Gravlax days after we arrived in the Philippines. As Filipinos are not yet widely open to foreign foods on their tables, Gravlax is not a known food here. Yet way back in Seattle, I fell in love with its first taste after my husband made some.

Gravlax is made by curing salmon fillet with a mixture of salt and sugar, and then covered with dill. After the torturing long waits for at least a week, Gravlax is now ready to serve. The meat is thinly sliced and placed on top of halved bagel with the top generously covered with cream cheese.

Oh gravlax I love you!

Ingredients

1⁄2 lb

Norwegian salmon fillet (thawed if not fresh)

2 T

seasoned salt (homemade)

1 T

coconut sugar

1 t

cracked black pepper

handfuls of fresh dill leaves

Instructions

*Note: If not using fresh salmon, thaw it first overnight or a few hours under room temperature. Do not thaw using microwave oven as it may partially cook the fish.

Click here for homemade seasoned salt recipe.

Mix together the seasoned salt, sugar and black pepper. Set aside.

Rinse the fillet of fish, then pat dry with clean paper towel.

Evenly rub both sides of the fish with salt mixture (use them all), then wrap all sides with fresh dill leaves.

Wrap tightly with saran wrap and let cure inside your refrigerator for at least a week.

Note that some people recommend placing a heavy object over the prepared fish to press it so that the inner part of the fish fillet is flavored as well. I skipped this method, and the result is a mildly tasting yet tasty gravlax slices.

How to serve:

Slice the cured fish fillet thinly.

If using bagels, slice each bread in half then smear generously with cream cheese. Top with a layer of thinly sliced salmon gravlax or according to your preference. Now it’s waiting for you to savor… and savor!