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    You are in: Home / Recipes / Swedish Dill Salmon (Gravlax) Recipe
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    Swedish Dill Salmon (Gravlax)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    20 mins

    24 hrs

    Bec's Note:

    Serve the slices of salmon garnished with fresh dill and slices or pieces of salmon skin and with gravlaxsas. Makes 8 to 10 servings.

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    Units: US | Metric



    1. 1
      Remove the backbone and other bones from the salmon and cut in half lengthwise.
    2. 2
      Combine the salt, sugar and pepper and rub over the insides of the fish.
    3. 3
      Place one piece, skin side down, in a large bowl or serving dish.
    4. 4
      Place the dill over the salmon. Top with the other piece of fish, skin side up.
    5. 5
      Place a heavy platter over the salmon and weight it down.
    6. 6
      Refrigerate, covered, for 24 hours. Turn the fish once or twice during this time.
    7. 7
      When finished, remove the salmon from the dish and scrape off the seasonings and dill.
    8. 8
      Cut off skin and slice the salmon diagonally into thin slices.
    9. 9
      Serve salmon.
    10. 10
      For Gravlaxsas: Combine the mustard, sugar and vinegar in a bowl and mix well together to make a paste. Slowly add the oil, beating well after each addition. Beat until the sauce is the consistency of mayonnaise. Season with salt and pepper and add the dill. Makes 1/2 cup.

    Ratings & Reviews:


    Nutritional Facts for Swedish Dill Salmon (Gravlax)

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 339.6
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 1.9 g
    Cholesterol 117.8 mg
    Sodium 3246.3 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 0.1 g
    Sugars 7.2 g
    Protein 45.4 g

    The following items or measurements are not included:

    white peppercorns

    fresh dill

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