Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 fennel bulb, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Plastic wrap
- Baking dish
- Food processor or blender
Step-by-step instructions:
1. In a small bowl, mix together honey, Dijon mustard, and brown sugar until well combined.
2. In a separate bowl, mix together kosher salt, chopped dill, parsley, and chives.
3. Place the salmon fillet skin-side down on a large piece of plastic wrap.
4. Spread the honey-mustard mixture evenly over the salmon.
5. Sprinkle the salt and herb mixture over the honey-mustard mixture.
6. Wrap the salmon tightly with the plastic wrap and place it in a baking dish.
7. Refrigerate the salmon for 24-48 hours, flipping it over halfway through the curing process.
8. After the salmon has cured, remove it from the plastic wrap and rinse it under cold water to remove any excess salt and herbs.
9. Pat the salmon dry with paper towels and slice it thinly.
For the fennel salad:
1. In a food processor or blender, combine olive oil, apple cider vinegar, salt, and pepper to make a dressing.
2. In a large bowl, toss together thinly sliced fennel and red onion with the dressing.
3. Serve the sliced gravlax with the fennel salad on the side.
Time:
Preparation time: 15 minutes
Curing time: 24-48 hours
Cooking time: None
5. Temperature:
Refrigerate the salmon while curing.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 14g
Protein: 20g
Carbohydrates: 12g
Fiber: 2g
Sugar: 9g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of salmon, you can use trout or arctic char.
- Instead of fennel, you can use thinly sliced cucumber or radish.
Variations:
- Add a tablespoon of horseradish to the honey-mustard mixture for a spicy kick.
- Top the gravlax with capers and thinly sliced lemon for a classic flavor combination.
Tips and tricks:
- Make sure to wrap the salmon tightly with plastic wrap to ensure even curing.
- Use a sharp knife to slice the gravlax thinly for the best texture.
Storage instructions:
Store the gravlax in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Gravlax is typically served cold and does not need to be reheated.
Presentation ideas:
Arrange the sliced gravlax on a platter with the fennel salad on the side. Garnish with sprigs of fresh dill.
Garnishes:
Fresh dill, capers, thinly sliced lemon
Pairings:
Serve with crusty bread and a glass of white wine.
Suggested side dishes:
Roasted potatoes, green beans, or a simple green salad.
Troubleshooting advice:
If the salmon is too salty after curing, rinse it under cold water for a longer period of time.
Food safety advice:
Make sure to use fresh, high-quality salmon and store it properly in the refrigerator while curing.
Food history:
Gravlax is a traditional Scandinavian dish that dates back to the Middle Ages. It was originally made by burying salmon in the sand near the shore to cure it.
Flavor profiles:
The honey-mustard gravlax is sweet and tangy, while the fennel salad is crisp and refreshing.
Serving suggestions:
Serve the gravlax as an appetizer or light lunch.
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Region: Swedish