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To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


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Citrus Gravlax

Gravlax on a toasted bagel with cream cheese, red onion, capers, dill and lemon

Gravlax on a toasted bagel with cream cheese, red onion, capers, dill and lemon

When you live in the Best Place on Earth for wild Pacific Salmon, you have to try this fantastic cured Salmon recipe, Citrus Gravlax. Firstly,  review this excellent “How to Fillet Salmon” video.  The Passionate About Fish fellow breaks down 4 major slicing steps and all the fine details on removing pin bones, silver skin and fins.  Remember you must leave the skin on for the Gravlax. Put the fish to the fridge while you zest the fruit and grind up the peppercorns (using a coffee grinder or mortar & pestle).  Make room in the fridge, prepare the pan and combine the rest of the curing mixture.

Most recipes were too salty despite washing off the curing mixture.  The Gnolls.org recipe used salt sparingly, offering step by step instructions and pictures.  I used Gnolls “sandwich” technique, reduced the salt in Emeril Lagasse’s Citrus Gravlax recipe and added Dill Weed and White Peppercorns a la Chuck Hughes.  Try my Citrus Gravlax adaption or tweak the Cajun’s original.

Salmon Fillets

Salmon Fillets

Lay cure mixture on filets.  Make a 'sandwich' then wrap tightly with several layers of plastic.  Place weight on salmon.

Lay cure mixture on filets. Make a ‘sandwich’ then wrap tightly with several layers of plastic. Place weight on salmon.

Slicing Cured Salmon

Slicing Cured Salmon

Sliced Citrus Gravlax ready to dress up your toasted bagel.

Sliced Citrus Gravlax ready to dress up your toasted bagel.

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