Juniper-Flavored Gravlax
- Total Time
- 2 hours 45 minutes, plus 3-5 days' refrigeration
- Rating
- Comments
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Ingredients
- 4cup kosher salt
- ½cup granulated sugar
- 2tablespoons cracked white peppercorns
- 2teaspoons juniper berries, crushed
- 2pounds center-cut salmon fillet, skin on
- 3bunches fresh dill
- 2tablespoons gin
Nutritional analysis per serving (14 servings)
171 calories; 9 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 13 grams protein; 176 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
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 2½ 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.