Citrus-Cured Gravlax With Toasted Fennel Seeds
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4tablespoons Cointreau or other orange liqueur
- 1¼pounds salmon fillet with skin
- ¾cup sugar
- ¾cup coarse salt
- ½tablespoon fennel seeds, toasted and crushed
- Zest of 1 lemon, grated
- Zest of 1 lime, grated
- Zest of 1 orange, grated
- 2thyme sprigs, leaves crushed
- 1dried bay leaf, crumbled
- Citrus crème fraîche, for garnish. (see recipe)
Nutritional analysis per serving (10 servings)
207 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 12 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
- Step 2
Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
- Step 3
When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.
Private Notes
Comments
The one ingredient missing is dill, so I added lots of it. When I bumped the salmon up to 2 pounds and doubled the spices , the citrus the flavor was more pronounced, and wonderful. I also cured it for 2 days. Did not feel comfortable with the shorter curing time. I placed the salmon in a glass dish, weighted it down and turned it every 12 hours. The result? Divine gravlax.
Yes. The “active” ingredients are sugar and salt. I didn’t have an appropriate liquor, so I used orange juice.
I’m not a huge fan of dill which is why I love this recipe. Liquor is optional but it does as flavor depth missing from other gravlax recipes.
Can this be made with skinless salmon?
WAY too salty!!
I’m not a huge fan of dill which is why I love this recipe. Liquor is optional but it does as flavor depth missing from other gravlax recipes.
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