Beet-Cured Salmon Gravlax Recipe

Recipesfull introduces to you: Salmon Recipes. (Beet-Cured Salmon Gravlax Recipe). Making salmon gravlax at home is a fun weekend project, and with very little effort, you can produce some gorgeous results that will amaze even your hardest-to-impress foodie friend. I've always done this with the traditional fresh dill sprigs, but after enjoying a beet-stained version at Plaj in San Francisco, I decided to try my hand. And, also stain my hand.

Brief

Prep 20 mins

Additional: 2days

Total: 2days

Servings: 4

Yield: 1 /2 pound gravlax

Beet-Cured Salmon Gravlax Recipe

Ingredients

¼ cup kosher salt

¼ cup white sugar

1 pinch cayenne pepper

1 (8 ounce) tail section of fresh salmon with skin on

1 small beet

or as needed

Spicy Salmon and Vegetable Bowl

Seafood

Directions

Step 1

Stir kosher salt sugar and cayenne together in a bowl.

Step 2

Line a dish with cheesecloth or a clean kitchen towel. Sprinkle 1/3 of the salt-sugar mixture over the bottom. Place salmon skin side-down in the dish. Grate beet over the salmon and spread evenly to cover. Sprinkle the remaining salt-sugar mixture on top varying the amount according to the thickness of each section.

Step 3

Fold cheesecloth over the salmon and cover the top with plastic wrap. Wrap a brick in aluminum foil and place on top of the salmon. Let cure in the refrigerator until salmon is firm to the touch and translucent when sliced about 36 hours. You can carefully unwrap and poke to test and then rewrap and let cure longer if need be.

Step 4

Transfer salmon to a paper towel-lined plate. Scrape off the grated beet. Cover with plastic wrap and refrigerate about 18 hours more. Slice salmon thinly at a 45-degree angle gliding knife back and forth and turning it up and away from the skin.

Nutritional Information

Beet-Cured Salmon Gravlax Recipe

Servings Per Recipe:4

Calories: 158.5

% Daily Value *

Protein: 11.5g 23%

Carbohydrates: 14.1g 5%

Dietary Fiber: 0.5g 2%

Sugars: 13.6g

Fat: 6.1g 9%

Saturated Fat: 1.2g 6%

Cholesterol: 33.2mg 11%

Vitamin A Iu: 54.3IU 1%

Niacin Equivalents: 6.4mg 49%

Vitamin B6: 0.4mg 23%

Vitamin C: 3mg 5%

Folate: 32.4mcg 8%

Calcium: 9.5mg 1%

Iron: 0.3mg 2%

Magnesium: 19.6mg 7%

Potassium: 257.7mg 7%

Sodium: 5739mg 230%

Thiamin: 0.2mg 20%

Calories From Fat: 55.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.