Low Carb Beet Gravlax

Dive into the vibrant flavors of Low Carb Beet Gravlax, a stunning twist on the classic cured salmon dish that's perfect for keto and low-carb lifestyles. This recipe combines the natural sweetness of grated beets with a refreshing blend of fresh dill, zesty lemon, and crushed black peppercorns for an aromatic cure that’s as visually striking as it is delicious. Erythritol replaces traditional sugar, keeping it low-carb without sacrificing flavor, while the delicate curing process transforms a simple salmon fillet into a luxurious, silky appetizer. Serve thinly sliced over crisp cucumber rounds, atop almond-flour crackers, or simply enjoy it on its own. Elegant and health-conscious, this dish is a beautiful centerpiece for any gathering or brunch spread.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 pound Salmon fillet (skin-on)
• 1 cup Beet (medium-sized, raw, grated)
• 1 cup Sea salt
• 0.5 cup Granulated erythritol
• 0.5 cup Dill (fresh, chopped)
• 1 tablespoon Lemon zest
• 1 tablespoon Black peppercorns (crushed)

Directions

Step 1

Rinse the salmon fillet under cold water and pat it dry with paper towels.

Step 2

In a medium bowl, combine the grated beet, sea salt, granulated erythritol, chopped dill, lemon zest, and crushed black peppercorns. Mix well to form a paste.

Step 3

Line a long baking dish or a flat baking sheet with plastic wrap, leaving enough overhang to cover the salmon completely.

Step 4

Place half of the beet mixture on the plastic wrap and spread it evenly to match the size of the salmon fillet.

Step 5

Lay the salmon fillet, skin-side down, on top of the beet mixture.

Step 6

Cover the salmon with the remaining beet mixture, ensuring that it is completely coated.

Step 7

Wrap the salmon tightly with the plastic wrap and place it in the refrigerator.

Step 8

Weigh down the wrapped salmon with a small tray or dish and some cans or weights to press down evenly.

Step 9

Refrigerate for 48-72 hours, flipping the fillet every 24 hours to ensure even curing.

Step 10

After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.

Step 11

Slice the cured salmon thinly at an angle, serving as you would traditional gravlax.

Nutrition Facts

Serving size	(1172.6g)

Amount per serving	% Daily Value*
Calories	1008.2

Total Fat 54.9g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat g
Cholesterol 206.2mg	0%
Sodium 113695.3mg	0%
Total Carbohydrate 137.7g	0%
Dietary Fiber 12.0g	0%
Total Sugars 16.2g
Protein 82.7g	0%

Vitamin D 1678.9IU	0%
Calcium 384.5mg	0%
Iron 12.3mg	0%
Potassium 3237.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 24.0%

Carbs: 40.0%