Vincent Hodgins's Moroccan Spiced Gravlax
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon fennel seeds
- 1tablespoon anise seeds
- 1tablespoon caraway seeds
- 1tablespoon coriander seeds
- 2teaspoons cumin seeds
- 1clove
- 1cardamom pod
- 1teaspoon ground cinnamon
- ¼cup sugar
- ¼cup salt
- 2tablespoons fresh cracked black pepper
- 12- to 3-pound fillet of salmon, pin bones removed
Nutritional analysis per serving (12 servings)
224 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 20 grams protein; 238 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
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.
- Step 2
Wrap the fish well, and refrigerate for 48 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 a light vinaigrette.
Private Notes
Comments
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!
Absolutely wonderful. Simple as blink to make and a huge hit every time- perfect party platter
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!