Homemade Gravlax is an exquisitely simple salmon recipe to stun at a brunch or dinner party. The rosy effect comes from curing sashimi-grade salmon in beets, salt, sugar, and other aromatic vegetables. Swirl the pink slices together to create a beautiful and delicious Gravlax Rose! Thanks to Dole & Bailey for providing high-quality salmon.
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time:
Cook Time:
Servings:
Makes: 2-3 lbs Gravlax, ½ cup relish
Ingredients:
Gravlax:
1 large red beet, peeled, rough chopped
2 medium red onions, peeled, rough chopped
1 cup kosher salt
1 cup sugar
2 cups dill or fennel fronds, coarsely chopped including stems
1 teaspoon black pepper, freshly ground
3-4 pound Dole & Bailey whole sashimi-grade salmon filet
Green Onion Relish:
1 cup scallions, thinly sliced (~1 bunch)
1 each Thai chile, thinly sliced (optional)
1 teaspoon fresh ginger, peeled, grated finely
1 each garlic cloves, grated finely
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
Kosher salt, to taste
Other Garnishes (optional):
Rye or sourdough toast
Sour cream or cream cheese
Sliced cucumbers, sliced red onion, sliced tomatoes
Freshly cracked Black pepper
Dill or fennel fronds
Directions:
Use a vegetable knife to rough chop red beet and red onions. Add vegetables to a blender or food processor and blend until the texture of applesauce, about 3-4 minutes.
Measure 2 cups of beet mixture and place into a large gallon freezer bag, discarding any remainder (If there aren’t 2 cups, add water until it reaches 2 cups). Add salt and sugar and close the bag before shaking until mostly dissolved. Add chopped dill or fennel fronds and freshly cracked pepper, and mix to combine.
Use a slicing knife to remove the skin from the salmon filet if needed. Ensure salmon has all of its pin bones removed and any thin flesh sections sliced off (these thin spots will over-cure). Place salmon into the bag with the beet brine, making sure every part is coated, and remove as much air as possible before sealing. Place the bag in a bowl or sheet tray and into the refrigerator for 18-24 hours.
Meanwhile, prepare scallion relish. Use the vegetable knife to thinly slice scallions and Thai red chile (optional). In a small bowl, combine sliced scallions, sliced chile, grated ginger, grated garlic, sesame oil, and lime juice. Mix well and season with salt to taste. Reserve.
Once the time is up, the fish should feel firm and sport a beautiful magenta color. Remove from brine and pat dry with paper towels, removing any herbs or vegetables still present. Discard leftover brine. Use a slicing knife to slice the filet thinly on a bias into beautiful slices.
Enjoy alone or alongside a variety of garnishes including rye toast, sour cream, sliced cucumber, sliced red onion, and the prepared scallion relish! Salmon can be weighed into 4-ounce bunches, wrapped in parchment paper, and placed into a clean bag for storage in the fridge or freezer.
Chef’s Notes:
Make a fancy Gradient Gravlax “Rose” by slicing 2-4 ounces of Gravlax thinly, and swirl from one side until it is a spiral. Gently separate the layers to reveal the rose!
The Gravlax should be consumed within 5 days. Freeze as necessary to have Gravlax for weeks to come!
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