Low Sodium Classic Gravlax
Elevate your appetizer game with this Low Sodium Classic Gravlax recipe—a healthier twist on the traditional Nordic delicacy. Featuring a fresh salmon fillet cured to perfection with a harmonious blend of sugar, kosher salt, lemon zest, white pepper, and a splash of cognac or vodka, this recipe guarantees a burst of flavor with every bite. Aromatic fresh dill adds a fragrant herbaceous note, while the reduced sodium content makes it perfect for those seeking mindful eating options without sacrificing taste. With just 20 minutes of prep and an easy refrigeration process that does all the work, this gravlax is an elegant and effortless crowd-pleaser. Serve it thinly sliced on rye bread with mustard, capers, or your favorite garnishes for a show-stopping dish that's as versatile as it is delicious. Perfect for brunch spreads, charcuterie boards, or holiday gatherings!
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Ingredients
- 2 pounds fresh salmon fillet, skin on
- 1 cup fresh dill, roughly chopped
- 0.5 cup sugar
- 0.25 cup kosher salt
- 1 tablespoon white pepper, coarsely ground
- 2 tablespoons cognac or vodka
- 1 tablespoon lemon zest
Directions
Step 1
Rinse the salmon fillet under cold water and pat dry with paper towels. Ensure all pin bones are removed.
Step 2
In a small mixing bowl, combine the sugar, kosher salt, and white pepper. Mix well to create the curing mixture.
Step 3
Lay the salmon fillet skin side down on a large piece of plastic wrap.
Step 4
Sprinkle the cognac or vodka evenly over the flesh of the salmon.
Step 5
Rub the lemon zest over the salmon, followed by the curing mixture, ensuring an even coating.
Step 6
Cover the seasoned salmon with the chopped fresh dill, pressing it into the fish gently.
Step 7
Wrap the salmon tightly with the plastic wrap, ensuring it is well-sealed and double-wrap if necessary.
Step 8
Place the wrapped salmon in a shallow dish, set a weight on top (such as a small baking pan with canned goods inside), and refrigerate for 48 to 72 hours.
Step 9
Every 12 hours, carefully unwrap the salmon, turn it over, and redistribute the marinade, re-wrapping it tightly each time.
Step 10
Once the cure time is complete, remove the gravlax from the plastic wrap, gently rinse off the curing mixture under cold water, and pat dry with paper towels.
Step 11
Slice the gravlax thinly on a slight diagonal and serve with accompaniments such as rye bread, mustard, and capers.
Nutrition Facts
| Serving size | (1365.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2467.7 |
| Total Fat 120.9g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 571.5mg | 0% |
| Sodium 27536.4mg | 0% |
| Total Carbohydrate 123.2g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 99.9g | |
| Protein 209.1g | 0% |
| Vitamin D 4771.8IU | 0% |
| Calcium 633.5mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 5238.8mg | 0% |
Source of Calories