Salt-Cured Salmon

Photo by: La Domestique
Jess-ladomestique

by La Domestique

over 2 years ago

The Swedish love their cured fish, especially gravlax, which is raw salmon cured in sugar, salt, and other flavorings. For this recipe I was inspired by Jamie Oliver’s visit to Stockholm on the show Jamie’s Food Escapes. I remembered how he used grated raw beets as part of his salmon cure. The beets dye the salmon garnet red and contribute a sweet, earthy flavor. The cured fish was beautiful when sliced because you could see layers of color ranging from deep red to bright orange. When it comes to salt-curing salmon for gravlax this recipe is just a general guideline. You can cure as large or small a piece of fish as your budget allows. Just make sure the salmon is entirely covered by the cure. If you’ve never tried salt-curing at home, this is a great way to start. Enjoy cured salmon tossed in pasta, served atop a salad, incorporated into an omelet, or on a bagel.

Makes 1 side of salmon

  • 1 uncooked side of salmon, tail end, skin-on, bones removed
  • 8 tablespoons rock salt
  • 3 tablespoons brown sugar
  • 2 tablespoons grated fresh horseradish, to your taste
  • 1 medium red beet, peeled
  • 2 shots Schnapps
  • 1 handful chopped dill and dill flowers
  • 1 lemon, zest only
  1. Place the salmon in a nonreactive container, skin side down. Keep in mind that as the salmon cures it will leak water so make sure the container has sides high enough to hold the liquid in. Cover the fish with a layer of rock salt and then brown sugar.
  2. Grate over the fresh horseradish. Then grate the beetroot atop the salmon.
  3. Pour two shots Schnapps over the fish. Pat the salmon down.
  4. Sprinkle chopped dill and dill flowers along with the lemon zest on top.
  5. Wrap the salmon tightly in plastic and put a weight on top. You want to compress the salmon as it cures in the refrigerator for 48 hours.
  6. After the fish has cured, remove it from the fridge, wipe off the cure, and use a sharp knife to cut off the skin. Thinly slice the salmon and serve with brown bread and butter. Garnish with lemon slices. It will keep for a couple of weeks in the fridge, tightly wrapped.
Edamam

Nutrition Info:

PER SERVING:

  • 146 calories
  • 0g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 698mg sodium
  • 37g carbohydrate (2g dietary fiber, 34g sugar)
  • 1g protein
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