Beetroot Salmon Gravlax Recipe | How To Make Salmon Gravlax (Safely!)
Recipe Information
Beetroot Salmon Gravlax
Cultural Context
Gravlax, a traditional Scandinavian dish, dates back to the Middle Ages when fishermen would cure salmon in a mixture of salt and sugar. The addition of beetroot not only enhances the flavor but also gives the salmon a vibrant color. This dish is often served during festive occasions and holidays in Sweden, showcasing the country's love for fresh, high-quality seafood. Today, variations of gravlax can be found worldwide, with many experimenting with different curing ingredients and techniques.
salmon fillet
🥗Healthier: trout
💰Cheaper: herring
Trout is lower in fat, while herring is often less expensive.
beetroot
💰Cheaper: red cabbage
Red cabbage can provide a similar color and texture.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier, while canola is more budget-friendly.
Prepare the salmon by removing any bones with tweezers.
Grate the beetroot finely and mix with salt, sugar, dill, black pepper, and lemon zest.
Spread the beetroot mixture evenly over the salmon fillet.
Wrap the salmon tightly in plastic wrap and place it in a shallow dish.
Weigh the salmon down with a heavy object to help it cure evenly.
Refrigerate the salmon for 48 hours, turning it every 12 hours.
After 48 hours, unwrap the salmon and rinse off the beetroot mixture under cold water.
Pat the salmon dry with paper towels and slice it thinly against the grain.
Serve the gravlax on bread with mustard, capers, red onion, and cucumber slices.
Cooking Techniques
Equipment Needed
Spice Level:
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