Vincent Hodgins's Moroccan Spiced Gravlax

By Mark Bittman

Published November 10, 1998

Total Time
15 minutes
Rating
5(6)
Comments
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Featured in: THE MINIMALIST; Gravlax Without Fear: A Stunning Dish Just Looks Hard

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Ingredients

Yield:at least 12 servings

  • 1 tablespoon fennel seeds

  • 1 tablespoon anise seeds

  • 1 tablespoon caraway seeds

  • 1 tablespoon coriander seeds

  • 2 teaspoons cumin seeds

  • 1 clove

  • 1 cardamom pod

  • 1 teaspoon ground cinnamon

  • ¼ cup sugar

  • ¼ cup salt

  • 2 tablespoons fresh cracked black pepper

  • 1 2- to 3-pound fillet of salmon, pin bones removed

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

6 grams carbs; 52 milligrams cholesterol; 224 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 1 gram fiber; 238 milligrams sodium; 20 grams protein; 4 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

  1. Step 1

    Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.

  2. Step 2

    Wrap the fish well, and refrigerate for 48 hours.

  3. Step 3

    Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

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Ratings

5 out of 5
6 user ratings
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Comments

SBTabas

I used two slightly smaller fillets and placed them flesh sides together, covered both the flesh and skin sides with the mixture, wrapped as described but also weighted them down - and after 48 hours had perfect and extremely delicious lox. My first attempt at lox was a success. Thank you for another great recipe!

Name Valerie

Absolutely wonderful. Simple as blink to make and a huge hit every time- perfect party platter

SBTabas

I used two slightly smaller fillets and placed them flesh sides together, covered both the flesh and skin sides with the mixture, wrapped as described but also weighted them down - and after 48 hours had perfect and extremely delicious lox. My first attempt at lox was a success. Thank you for another great recipe!

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