Low Fat Beet Gravlax
Transform your next brunch spread with this stunning and healthy *Low Fat Beet Gravlax*! This Scandinavian-inspired dish pairs fresh salmon with the earthy sweetness of beetroot, creating a vibrant and flavorful cured fish that's as visually striking as it is delicious. Infused with aromatic dill, zesty lemon, and a touch of sugar and spice, the curing process not only imparts incredible depth of flavor but also turns the salmon a breathtaking ruby red. Requiring just 15 minutes of prep, this make-ahead recipe cures over 48 hours, allowing the fish to slowly soak up the bold, fresh flavors. Perfectly thin slices pair beautifully with rye bread, cream cheese, or a squeeze of lemon, making it a showstopping centerpiece for any gathering. Whether you're seeking a sophisticated appetizer or a light, low-fat indulgence, this beet gravlax is a must-try addition for health-conscious foodies!
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Ingredients
- 500 grams fresh salmon fillet, skin-on
- 200 grams fresh beetroot
- 75 grams coarse sea salt
- 50 grams granulated sugar
- 20 grams dill, chopped
- 1 piece lemon, zested
- 1 teaspoon ground black pepper
Directions
Step 1
Wash and peel the fresh beetroot. Grate it finely over a bowl using a box grater or a food processor with a grating attachment.
Step 2
In a medium bowl, combine the grated beetroot with coarse sea salt, granulated sugar, chopped dill, lemon zest, and ground black pepper. Mix well until all ingredients are thoroughly combined.
Step 3
Lay out a large piece of plastic wrap on a clean surface. Place the salmon fillet on the plastic wrap, skin-down.
Step 4
Spread the beetroot mixture evenly over the flesh side of the salmon, pressing it down lightly to ensure it adheres to the surface.
Step 5
Wrap the salmon tightly with the plastic wrap to cover the fish completely. Place the wrapped salmon in a shallow dish or tray to catch any liquid that may seep out during curing.
Step 6
Refrigerate the salmon for 48 hours. During this time, the salmon will cure and absorb the flavors from the beetroot mixture, while the beetroot will impart a vibrant red color to the fish.
Step 7
After 48 hours, remove the salmon from the refrigerator and unwrap it. Gently scrape off the excess beetroot mixture from the fish using a spatula or the back of a knife.
Step 8
Rinse the fish under cold water briefly to remove any remaining mixture and pat it dry with paper towels.
Step 9
Slice the cured salmon very thinly against the grain using a sharp knife.
Step 10
Serve the beet gravlax with rye bread, cream cheese, and lemon wedges, if desired.
Nutrition Facts
| Serving size | (853.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1323.8 |
| Total Fat 65.8g | 0% |
| Saturated Fat 15.6g | 0% |
| Cholesterol 315mg | 0% |
| Sodium 29564.7mg | 0% |
| Total Carbohydrate 73.1g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 63.7g | |
| Protein 114.2g | 0% |
| Vitamin D 2630IU | 0% |
| Calcium 131.7mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 2651.6mg | 0% |
Source of Calories