There are a few very wonderful things about my job as a food and lifestyle blogger. Not only do I get to develop amazing healthy recipes that fuel us with sustainable energy. I also get to take pretty pictures of it.
Another bonus? I get connected with food adventurers and connoisseurs around the globe. Recently I was contacted by the folks at salmon from Norway. If you have been visiting here for a while you would know that salmon is my all time favorite lean protein. When 7 pounds of the freshest Norwegian Salmon arrived at our door life became even more *blissful*
So what’s a girl to do with all of this gorgeous pink fleshed fish. Make gravlax!
Well really the first thing I did was quickly sauté some for lunch. I knew it was going to take a few days for this recipe to cure & I needed to try this fish immediately. My mother in law happened to be staying with us so she got to enjoy some for lunch as well. I like to treat my house guests right…
After the lunch feast, I prepared gravlax.
Growing up in NY we always enjoyed smoked salmon on toasted bagels with loads of cream cheese. The traditional gravlax recipe did not call for that smoky flavor. In order to achieve that I pulled out my favorite smoked paprika. This added the perfect amount of smokiness.
Since I am not into refined white sugar I used organic sucanat instead to delicately balance the sea salt and dill in the brine.
Sucanat means “sugar cane natural.” The salmon is supposed to cure in the fridge from 3-4 days. I let ours cure for 5.
The flavor was among the best I have ever had and the texture is creamy & melts in your mouth.
Admittedly, I was a bit concerned to take such beautiful filets to make a new recipe when I was unsure what the outcome was going to be. I used 2 pounds of Norwegian salmon for my experiment. Not only is homemade gravlax one of the simplest recipes to prepare but it is among the best ways to preserve the true flavors of the fish.
You need to use the freshest, center-cut, not previously frozen fish you can find. In this case my shipment was thankfully the perfect delivery to make this recipe.
I served our gravlax with gluten free rice crackers and cream cheese. Also with a side of Dijon mustard dip. The dip has a touch of sweetness that balances the fish perfectly.
These days you can find gluten free crackers just about everywhere. These are some of our favorites from Trader Joe’s. They have a great snap and crunch!
No Norwegian lunch would be complete without one of Norway’s most distinctive dishes, gravlax. The name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level…
Since most of us don’t live on the beach, curing in your refrigerator is the next best option!
- 1 approximately 2 pound Salmon fillet, skin on
- 3 tablespoons Sea Salt
- 2 tablespoons organic Sucanat
- 1 tablespoon Smoked Paprika
- 1 tablespoon coarsely ground Black Pepper
- 1 bunch Dill, coarsely chopped
- 2 ounces (1/4 cup) Dijon Mustard
- 2 ounces (1/4 cup) Olive Oil
- 2 ounces (1/4 cup) light Sour Cream
- 1 tablespoon White Wine Vinegar
- dash of cracked Black Pepper
- 3 tablespoons chopped fresh Dill
- Maple Syrup, Honey or Stevia to taste
- Trim salmon fillets. Scrape the skin well and remove all bones (if any).
- Blend salt, sucanat, smoked paprika and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.
- Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.
- Put fish in the refrigerator wrapped tightly in plastic wrap for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.
- Whisk together all ingredients adding dill and then the sweetener last. Taste and adjust seasonings according to preference.
Gravlax Recipe Links
- Gravlax Food People Want
- How to Make Gravlax Local Lemons
- How to Make Norwegian Salmon Gravlax Recipe Girl
- Making Gravlax Technique Bite Sized
- Salmon Gravlax Taste Food Blog