Marian Burros's Gravlax
Updated July 29, 2015
- Total Time
- 15 minutes, plus 4 days' refrigeration
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Ingredients
2 pounds center-cut fresh salmon
1 tablespoon sugar
1 tablespoon salt
1 tablespoons coarsely ground black pepper
2 large bunches dill
2 lemons, sliced for garnish
Mustard sauce (see recipe)
Nutritional analysis per serving (10 servings)
3 grams carbs; 50 milligrams cholesterol; 201 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 1 gram fiber; 260 milligrams sodium; 19 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split fish into two halves. Remove all bones. Wash and wipe skin.
- Step 2
Combine sugar, salt and pepper and sprinkle over fish flesh.
- Step 3
Coarsely chop one bunch of dill and sprinkle over fish.
- Step 4
Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil. Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
- Step 5
To serve, remove and discard dill and scrape off seasonings. Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon. Serve with mustard sauce.
Private Notes