House-cured Salmon

Recipe

Dec 18

Written By Erica Leazenby, MD, IFMCP, Chef

Gravlax is a Northern European dish that refers to salmon cured with sugar, salt and dill. It is traditionally served as part of a smorgasbord with a mustard sauce. Because this salmon dish is simple to prepare it makes an elegant and impressive treat for guests, but also provides an easy way to add brain and heart healthy omega- 3 fats to everyday meals and snacks.

House-cured Gravlax

Gravlax appetizer — Gravlax served on a GF cracker with vegan cream cheese and garnished with tart, sweet apple, mustard seed, fennel frond and green onion

Author: Erica Leazenby, MD
Yield: 3⁄4 pound
Time: 15 minutes hands and 72 hours resting time

Ingredients:

1 pound salmon fillet, boneless (Use the freshest and highest quality you can find. I like to use a center cut that is even thickness.)
1 cup sea salt 
1 cup sugar 
3-4 grinds of fresh pepper
2-3 sprigs of dill, stemmed, washed 
4-5 basil leaves, washed and torn in pieces 
1/4 red onion, sliced thin  (or 1 small shallot)
1/2 lemon, sliced thin

Directions:

Line a shallow dish with plastic wrap. Place the salmon skin side down on the plastic.
In a bowl mix all remaining ingredients.  
Place mixture directly over the salmon, packing the ingredients down on to the salmon.  
Wrap the salmon tightly in plastic and refrigerate. This will take 3 days to complete. At the end of each day drain any liquid that has been extracted from the salmon. If necessary, add another cup of 1/4 cup of sugar and sea salt mixture to salmon.  
On the last day, rinse off the salmon. The color of flesh should have darkened and the texture of the meat should be more firm.  
Slice salmon thin on a bias leaving the skin behind.

Note: This salmon is excellent on toast paired with vegan cream cheese, red onion, mustard and capers or for a sweeter twist, pare with apples, vegan cream cheese and sweet mustard. It is also delicious scrambled with eggs or added to a salad for an omega-3 rich protein source.