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    You are in: Home / Recipes / Gravlax Recipe
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    Gravlax

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Steve_G's Note:

    A classic way to cure salmon, really easy and worth the slight effort.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs salmon fillets, boned and preferably from the center of the fish

    RUB

    Directions:

    1. 1
      Lay a LARGE sheet of plastic wrap over the dish.
    2. 2
      Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first.
    3. 3
      Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet.
    4. 4
      Wrap plastic up and over the fish.
    5. 5
      Place second dish on top, place weight on top of second dish.
    6. 6
      Refrigerate for 48-72 hrs.
    7. 7
      Check every 12 hrs or so to see if dish needs to be drained.
    8. 8
      (some fish oil will seep out of the package).
    9. 9
      Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin.
    10. 10
      Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.

    Ratings & Reviews:

    • on July 04, 2009

      Very good results for so simple a recipe. Thinly sliced, served with capers and red onion slivers, this made 30 servings for $9!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gravlax

    Serving Size: 1 (87 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.3
     
    Calories from Fat 70
    22%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 118.2 mg
    39%
    Sodium 7227.3 mg
    301%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 12.4 g
    49%
    Protein 45.5 g
    91%

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