GRAVLAX
Provided by Mark Bittman
Categories appetizer
Time P1DT12h10m
Yield at least 12 servings
Number Of Ingredients 4
Steps:
- Mix together the salt, sugar and dill. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely. (There will be lots of salt mix; just pile it on.)
- Wrap the fish well. If the temperature is below 70 degrees, and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
- Unwrap the salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 33 grams
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Jani Sharma
[email protected]This was my first time making gravlax and it was a success! The salmon was delicious and I will definitely be making it again.
rashed jaman
[email protected]I thought this gravlax was just okay. It wasn't as flavorful as I was hoping.
Ivan Fowler
[email protected]This gravlax was absolutely amazing! I will definitely be making it again and again.
Shihab Raj
[email protected]I'm not sure what went wrong, but my gravlax turned out really dry. I think I might have overcured it.
Missir Khan
[email protected]This gravlax was the perfect addition to my brunch spread. It was a big hit with my guests.
drake daniel
[email protected]I love how this recipe uses fresh herbs and spices to flavor the salmon. It really makes a difference in the taste.
Karen Gavel
[email protected]This gravlax was a bit too fishy for my taste.
Nakilanda Cate
[email protected]I've never had gravlax before, but this recipe made me a fan. It was so flavorful and easy to make.
gulfam afridi
[email protected]This gravlax was easy to make and turned out delicious. I will definitely be making it again.
Neno Nasser
[email protected]I'm not a huge fan of gravlax, but I thought this recipe was pretty good. The salmon was nice and tender.
Md Me alomgre
[email protected]I followed the recipe exactly and the gravlax turned out perfectly. It was a great appetizer for my holiday party.
Shahbaz Jalbani
[email protected]This gravlax was a bit too salty for my taste, but otherwise it was very good.
Hope Peter
[email protected]I love gravlax and this recipe did not disappoint. The salmon was cured perfectly and the flavor was amazing.
Mero Nepal
[email protected]This was my first time making gravlax and it turned out great! The instructions were easy to follow and the salmon was delicious. I'll definitely be making this again.
Char Hollins
[email protected]I've made gravlax a few times before, but this recipe is by far the best. The salmon was so tender and flavorful. I highly recommend it.
Eldon Mitchelle
[email protected]This gravlax recipe was a hit at my last dinner party! The salmon was cured perfectly and had a wonderful flavor. I will definitely be making this again.