Cyril Renaud's Citrus Gravlax
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups salt
- 2cups sugar
- Grated zest of 2 oranges
- Grated zest of 2 lemons
- Grated zest of 2 limes
- Grated zest of 2 grapefruit
- 2tablespoons juniper berries
- 1tablespoon cracked coriander seeds
- 1bunch dill, stems and all, roughly chopped
- 2tablespoons gin
- 12- to 3-pound fillet of salmon, pin bones removed
Nutritional analysis per serving (12 servings)
363 calories; 13 grams fat; 3 grams saturated fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 20 grams protein; 495 milligrams sodium
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
Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
- Step 2
Wrap the fish well, and refrigerate for 12 to 24 hours.
- 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 light vinaigrette.
Private Notes
Comments
This is the recipe Robert uses and like. He recommended dialing back on the citrus.