Juniper-Flavored Gravlax
Published October 28, 2000
- Total Time
- 2 hours 45 minutes, plus 3-5 days' refrigeration
- Rating
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Ingredients
4 cup kosher salt
½ cup granulated sugar
2 tablespoons cracked white peppercorns
2 teaspoons juniper berries, crushed
2 pounds center-cut salmon fillet, skin on
3 bunches fresh dill
2 tablespoons gin
Nutritional analysis per serving
8 grams carbs; 36 milligrams cholesterol; 171 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 176 milligrams sodium; 13 grams protein; 7 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
In a bowl, combine the salt, sugar, peppercorns and juniper. Using your hands, rub 1 cup of the mixture all over the salmon. Transfer to a glass baking dish and cover with the remaining mixture. Scatter dill over the salmon and set aside at room temperature for 2 ½ hours. Cover with plastic wrap and refrigerate for 3 to 5 days.
- Step 2
When ready to serve, remove plastic and discard dill. Transfer the salmon to a cutting board and drizzle with the gin. Slice thinly on the diagonal. Serve with bread and garnishes of choice.
Private Notes
Comments
A vitual dead on ringer for my own gravlax, except I use turbinado sugar. It gives a tiny caramel note that is very nice.