Best 3 Gravlax Marinated Salmon Recipes
Gravlax, a cured salmon dish with Scandinavian roots, entices taste buds with its distinct flavor profile. This delicacy, often served as an appetizer or main course, is prepared by curing fresh salmon fillets in a mixture of salt, sugar, and herbs. The curing process, which can last from 24 hours to several days, transforms the salmon, resulting in a tender, flavorful fish with a slightly firm texture. Gravlax is traditionally served thinly sliced, accompanied by a variety of accompaniments such as mustard sauce, dill, and lemon wedges, enhancing its taste and adding a refreshing touch. This article presents a collection of carefully curated gravlax recipes, each offering unique flavor combinations and curing techniques. From the classic gravlax recipe that captures the essence of traditional Scandinavian flavors to innovative variations featuring Asian-inspired ingredients and herbs, these recipes cater to diverse culinary preferences. Whether you seek a simple yet elegant dish for a special occasion or a flavorful addition to your everyday meals, this article provides a comprehensive guide to creating exceptional gravlax at home.
Check out the recipes below so you can choose the best recipe for yourself!
GRAVLAX (MARINATED SALMON)
This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.
Provided by Andreacute Grisell
Categories Swedish
Time P3DT20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
- Rinse.
- Mash the dill stems in a mortar with a little of the salt.
- Mix with the rest of the salt, the sugar and pepper.
- Save the dill leaves for the sauce.
- Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
- Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
- Keep refrigerated for 72 hours, turning the fillets every 12 hours.
- Do not discard the liquid that forms.
- Scrape off the spices and discard the liquid.
- The salmon will keep refrigerated for about a week.
- For the sauce, mix mustard, sugar and vinegar.
- Add the oil a little at the time (as for mayonnaise), constantly stirring.
- Just before serving, add lots of dill and salt and pepper to taste.
- Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
- Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
- Serve the sauce separately.
- Also serve toasted bread and butter.
GRAVLAX (FRESH SALMON MARINATED IN DILL)
This traditional Scandinavian recipe often appears on Christmas Eve smorgasbords. You can easily halve the recipe to serve a small gathering, too. Buy one fillet and cut it in half cross-wise or select 2 equal-size pieces of center-cut fillet weighing 1 1/2 to 2 pounds total. 12. Use previously frozen salmon or freeze fish at 0 degrees for 48 hours to kill any parasites that may be present.
Provided by lazyme
Time P4DT30m
Yield 72 slices
Number Of Ingredients 13
Steps:
- For the sauce, mix the mustard, vinegar and sugar in a small bowl.
- Gradually whisk in the oil.
- Stir in the dill.
- Refrigerate, tightly covered, up to three days.
- Whisk again before using.
- Serve slightly chilled.
- Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
- Wipe the flesh with a damp paper towel.
- Combine the salt, sugar and peppercorns in a small bowl.
- Rub the mixture onto the flesh side of both fillets.
- Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
- Place the salmon in a large plastic bag, press out the air and seal tightly.
- Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
- Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
- Lift fillets from the bag and discard the bag and accumulated liquid.
- Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
- Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
- Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
- Begin slicing at the head end, making a 1/8-inch-thick slice.
- At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
- Using the knife, turn the slice over to the left as if turning the page of a book.
- Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
- Repeat with remaining fillet.
- Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
- NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.
"T" MARINATED SALMON GRAVLAX
Steps:
- Lay salmon skin side down in a stainless steel container. Mix together dill and remaining ingredients. Cover evenly with this mixture. Cover the container with plastic wrap and refrigerate for 48 hours. After 48 hours, brush off the marinade mixture, leaving a light coating on the salmon. Slice thinly and serve cold.
Tips:
- Choose the right salmon: Select a fresh, high-quality salmon fillet that is firm and has a vibrant color. Look for wild-caught salmon if possible, as it has a more intense flavor and is lower in contaminants.
- Use a sharp knife: A sharp knife will help you create thin, even slices of salmon. This will ensure that the salmon is evenly cured and cooked.
- Don't overcrowd the salmon: When placing the salmon in the curing mixture, make sure that the pieces are not touching each other. This will allow the cure to penetrate evenly.
- Keep the salmon cold: The salmon should be kept cold throughout the curing process. This will help to prevent bacteria from growing.
- Be patient: Curing the salmon takes time. Be patient and allow the salmon to cure for at least 24 hours, or up to 3 days. The longer the salmon cures, the more flavorful it will be.
Conclusion:
Gravlax is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, main course, or snack. Gravlax is also a great way to use up leftover salmon. If you are looking for a new and exciting way to enjoy salmon, then gravlax is definitely worth trying.
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