Dominican Republic-style Cured Salmon

Ingredients

In this Dominican Republic adaptation, the traditional Swedish gravlax is transformed into a tropical delight. The original recipe's use of dill and mustard is replaced with a blend of citrus juices, tropical fruits, and aromatic herbs, giving the dish a distinct Caribbean flavor profile. The curing process remains the same, but the addition of local ingredients adds a unique twist to the dish. We alse have the original recipe for Gravlax, so you can check it out.

• 1 lb (450g) fresh salmon fillet 1 lb (450g) fresh salmon fillet
• 1 cup (240ml) freshly squeezed orange juice 1 cup (240ml) freshly squeezed orange juice
• 1/2 cup (120ml) freshly squeezed lime juice 1/2 cup (120ml) freshly squeezed lime juice
• 1/4 cup (60ml) freshly squeezed grapefruit juice 1/4 cup (60ml) freshly squeezed grapefruit juice
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 10g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, lime juice, grapefruit juice, rum, honey, grated ginger, minced garlic, chopped cilantro, chopped mint, chopped parsley, allspice, cinnamon, salt, and black pepper. Mix well to combine.
2. 2.
   Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring the salmon is fully submerged. Cover the dish with plastic wrap and refrigerate for at least 24 hours, turning the salmon occasionally to ensure even curing.
3. 3.
   After 24 hours, remove the salmon from the marinade and pat it dry with paper towels. Discard the marinade.
4. 4.
   Slice the cured salmon thinly and serve chilled. Enjoy!

Treat your ingredients with care...

• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Rum — Choose a high-quality rum to enhance the tropical notes in the dish.
• Fresh herbs — Opt for fresh herbs to add brightness and freshness to the cured salmon.

Tips & Tricks

• For an extra burst of flavor, garnish the cured salmon with freshly squeezed lime juice and a sprinkle of chopped cilantro before serving.
• Serve the Dominican Republic-style cured salmon with toasted bread or crackers for a delightful appetizer.
• Adjust the amount of spices and herbs according to your personal taste preferences.

Serving advice

Serve the Dominican Republic-style cured salmon chilled on a platter, garnished with fresh citrus slices and sprigs of mint. Accompany it with toasted bread or crackers for a complete and satisfying culinary experience.

Presentation advice

Arrange the thinly sliced cured salmon in an elegant pattern on the platter, creating a visually appealing display. Use vibrant citrus slices and fresh herbs as garnishes to add a pop of color to the dish.