NORDIC GRAVLAX WITH CARAWAY & CORIANDER

Raw Spices

By
@RawSpiceBarLA

This recipe created by Rawspicebar


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Rating:

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Serves:

8-10

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1
pouch rawspicebar's gravlax spices
2 lb
skin-on, sushi-grade salmon fillet
8 Tbsp
kosher salt
3 Tbsp
vegetable oil, divided
1 Tbsp
sugar
2
bunches dill
for the sauce:
3 Tbsp
white vinegar
2 Tbsp
dill
5 Tbsp
dijon mustard
1 Tbsp
sugar
1/4 c
canola or vegetable oil
kosher salt and freshly ground black pepper
lavash or pumpernickel bread, for serving

Directions Step-By-Step

1
Fill a large bowl with cold water and 4 tbsp salt. Add salmon and let stand 10 minutes.
2
In a skillet, toast RawSpiceBar's Gravlax Spices, stirring constantly, until fragrant, about 1 minute.
3
In a small bowl, stir together salt, sugar & RawSpiceBar's Gravlax Spices until thoroughly combined.
4
Remove salmon and pat dry with paper towels. Turn salmon skin side up and sprinkle about half of spice mixture, rubbing in with fingers.
5
Arrange half the dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. Rub remaining spice mixture on top and top with remaining dill. Cover with plastic and top with a weight. Refrigerate for 1 day.
6
Unpack salmon and turn skin-side up. Re-pack with dill, cover with plastic and set weight back on top. Refrigerate until salmon is cured, 1 day longer for a lighter cure and 2 days longer for slightly more cure.
7
For the dill sauce: in a blender, combine vinegar with dill, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce is formed. Season with salt and pepper.
8
Unpack salmon, removing dill, and set on a work surface. Using a very sharp slicing knife, cut gravlax on the bias into thin slices. Arrange on slices of pumpernickel bread and drizzle sauce on top. Serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American