Salmon Gravlax

Salmon Gravlax is a delightful French appetizer featuring thinly cured salmon flavored with herbs and spices, delivering a burst of freshness and umami in every bite. This dish is not only visually stunning but also packed with protein, making it a perfect starter for a sophisticated meal.

Ingredients

• Salmon fillet - 300 grams, skin on
• Sea salt - 20 grams
• Granulated sugar - 10 grams
• Fresh dill - 15 grams, chopped
• Black peppercorns - 5 grams, crushed
• Lemon zest - 1 teaspoon
• Olive oil - 1 tablespoon
• Capers - 20 grams, for garnish
• Lemon wedges - 2, for serving

Steps

1. In a small bowl, mix together the sea salt, granulated sugar, chopped dill, crushed black peppercorns, and lemon zest to create the curing mix.
2. Place the salmon fillet skin-side down on a large piece of plastic wrap. Evenly cover the salmon with the curing mix, pressing it gently into the flesh.
3. Wrap the salmon tightly in the plastic wrap, ensuring it is completely sealed, and place it in a shallow dish to catch any liquid that may escape.
4. Refrigerate the salmon for at least 24 hours and up to 48 hours to cure, turning it over halfway through to ensure even curing.
5. After curing, remove the salmon from the wrap and rinse off the curing mixture under cold water. Pat dry with paper towels.
6. Slice the gravlax thinly at an angle using a sharp knife.
7. Drizzle the olive oil over the sliced gravlax and serve with capers and lemon wedges on the side.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• High in omega-3 fatty acids, promoting heart health.
• Rich source of high-quality protein, essential for muscle repair and growth.

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