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How to Make Gravlax
Gravlax or smoked salmon is easy and so simple. It takes a day for it to 'cure' but the ingredients are simple. Make this today so you can enjoy it tomorrow!
Course
Appetizer
Cuisine
GAPS
Keyword
Seafood
Prep Time
10
minutes
minutes
1
day
day
Total Time
1
day
day
10
minutes
minutes
Servings
4
Calories
60
kcal
Author
Karen Lee
Equipment
Platter or pan long enough to fit a full size salmon
Plastic wrap
Ingredients
One whole fillet of WILD caught FRESH Salmon
My favorite is Sockeye but you can find wild Cohoes at Whole Foods easily
One bunch of FRESH organic dill - can't use dried. It HAS to be fresh
½
C
to 1 C of Sea Salt - fine or coarse
6
lemon slices -
optional
US Customary
-
Metric
Instructions
If frozen, defrost the fish in the refrigerator until thawed
Wash the dill thoroughly and drain water
Place the fish, skin side down, on a cutting board
Sprinkle salt liberally on the meat, making sure it covers all of the meat
Cover the fish completely with dill
Carefully, fold the fish in half so that the bottom half of the fish is over the top portion of the fish
Tuck in any dill that's sticking out
Wrap the folded fish in plastic wrap
Refrigerate the fish for at least 24 hours
Slice the fish against the grain in ½ inch thickness with a sharp knife
Squeeze lemon juice and sprinkle some loose dill leaves on top before serving.
Nutrition
Calories:
60
kcal
|
Protein:
8
g
|
Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
14165
mg
|
Potassium:
208
mg
|
Vitamin A:
15
IU
|
Calcium:
14
mg
|
Iron:
0.5
mg