Low Sodium Beet Gravlax

Elevate your appetizer game with this stunning Low Sodium Beet Gravlax, a vibrant and flavorful twist on the classic cured salmon dish. Infused with the earthy sweetness of freshly grated beets, zesty lemon, fragrant dill, and a delicate honey glaze, this recipe delivers gourmet flavors without the need for added salt. The crushed coriander and black peppercorns offer a subtle spice, while a touch of vodka enhances the curing process, leaving the salmon silky and melt-in-your-mouth tender. Perfectly suited for special occasions or as a show-stopping brunch centerpiece, this no-cook recipe requires minimal preparation but rewards you with an impressive, ruby-pink delicacy. Serve it thinly sliced with rye bread, cream cheese, capers, or your favorite fresh greens for a beautiful, low-sodium indulgence that’s as nutritious as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 2 pounds fresh salmon fillet, skin-on
• 2 cups fresh beets, grated
• 0.5 cup fresh dill, chopped
• 1 tablespoon lemon zest
• 2 tablespoons honey
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon black peppercorns, crushed
• 2 tablespoons vodka

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the grated beets, chopped dill, lemon zest, honey, crushed coriander seeds, crushed black peppercorns, and vodka. Stir until well combined.

Step 3

Place a large piece of plastic wrap on a baking dish, ensuring the dish is big enough to hold the salmon flat.

Step 4

Spread half of the beet mixture evenly on the plastic wrap, slightly larger than the size of the salmon fillet.

Step 5

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

Step 6

Spread the remaining beet mixture evenly over the top of the salmon, ensuring the fillet is completely covered.

Step 7

Wrap the salmon tightly with the plastic wrap, pressing down gently to help the beet cure adhere to the fish.

Step 8

Place a weight, such as a smaller dish with cans or a heavy object, on top of the wrapped salmon to help press the cure.

Step 9

Refrigerate the salmon for 48-72 hours, flipping the fillet halfway through the curing process.

Step 10

Once cured, unwrap the salmon and gently scrape off the beet mixture with a spoon. Pat the salmon dry with paper towels.

Step 11

Slice the gravlax thinly with a sharp knife, starting at the tail end of the fillet. Serve it with traditional accompaniments like rye bread, cream cheese, and capers, or enjoy it on a salad or in a sandwich.

Nutrition Facts

Serving size	(1514.3g)

Amount per serving	% Daily Value*
Calories	2309.4

Total Fat 120.4g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 0g
Cholesterol 571.5mg	0%
Sodium 927.5mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 16.3g	0%
Total Sugars 61.7g
Protein 211.8g	0%

Vitamin D 4771.8IU	0%
Calcium 441.5mg	0%
Iron 16.7mg	0%
Potassium 5609.4mg	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: 47.6%

Protein: 37.2%

Carbs: 15.2%