Homemade Nordic Delight: Citrus-Cured Salmon Gravlax

Ingredients

• 500g (1.1 lb) fresh salmon fillet, skin-on 500g (1.1 lb) fresh salmon fillet, skin-on
• 100g (1/2 cup) coarse sea salt 100g (1/2 cup) coarse sea salt
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lime Zest of 1 lime
• 1 large bunch of fresh dill, chopped 1 large bunch of fresh dill, chopped
• Freshly ground black pepper Freshly ground black pepper

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 25g
• Fiber: 0g
• Salt: 4g

Preparation

1. 1.
   Rinse the salmon fillet under cold water and pat dry with paper towels.
2. 2.
   In a bowl, combine the sea salt, sugar, citrus zest, and freshly ground black pepper.
3. 3.
   Place a large piece of plastic wrap on a clean surface and sprinkle half of the salt and sugar mixture onto it.
4. 4.
   Lay the salmon fillet, skin-side down, on top of the salt and sugar mixture.
5. 5.
   Sprinkle the remaining salt and sugar mixture evenly over the top of the salmon.
6. 6.
   Spread the chopped dill over the salmon, ensuring it covers the entire surface.
7. 7.
   Wrap the salmon tightly with the plastic wrap, making sure it is completely sealed.
8. 8.
   Place the wrapped salmon in a shallow dish and refrigerate for 48 hours, turning the salmon every 12 hours.
9. 9.
   After 48 hours, remove the salmon from the refrigerator and unwrap it.
10. 10.
    Rinse the salmon under cold water to remove the excess salt and sugar.
11. 11.
    Pat the salmon dry with paper towels and thinly slice it at an angle.
12. 12.
    Serve the Citrus-Cured Salmon Gravlax on a platter with fresh dill sprigs and lemon wedges.

Treat your ingredients with care...

• Salmon — Ensure that the salmon fillet is fresh and of high quality. Remove any pin bones before curing.
• Citrus zest — Use organic citrus fruits for the zest to avoid any pesticide residue. Grate the zest finely to release maximum flavor.

Tips & Tricks

• For a milder flavor, reduce the curing time to 24 hours.
• Serve the gravlax with traditional Swedish crispbread or thinly sliced rye bread.
• Experiment with different citrus fruits such as grapefruit or blood orange for unique flavor variations.
• Garnish the serving platter with capers, red onions, and mustard sauce for added complexity.
• Freeze the salmon for a few hours before slicing to achieve paper-thin slices.

Serving advice

Serve the Citrus-Cured Salmon Gravlax as an elegant appetizer or part of a brunch spread. Arrange the thinly sliced gravlax on a platter and accompany it with fresh dill sprigs, lemon wedges, and your choice of bread or crispbread.

Presentation advice

To create an eye-catching presentation, arrange the thinly sliced gravlax in a circular pattern on a large platter. Garnish the center with a small bunch of fresh dill sprigs and place lemon wedges around the edges. Serve with a selection of bread or crispbread on the side.