Gravlax with Sweet Mustard Sauce by idealchef.com

Ingredients

• 1 lb Fresh Salmon Fillet (skin on, pin‑boned, high quality)
• 2 Tbsp Kosher Salt (coarse, for curing)
• 2 Tbsp Granulated Sugar (balances salt, aids curing)
• 1 Tbsp Fresh Dill (finely chopped)
• 1 tsp Lemon Zest (zest of one medium lemon, finely grated)
• 1 tsp Black Pepper (freshly cracked)

Instructions

1. Make the Cure Mix

   In a mixing bowl combine kosher salt, granulated sugar, chopped dill, lemon zest, and cracked black pepper. Stir until evenly mixed.

   Time: PT5M

2. Prepare the Salmon

   Pat the salmon fillet dry with paper towels. Place it skin‑side down on a clean cutting board.

   Time: PT2M

3. Apply the Cure

   Spread the cure mixture evenly over the flesh side of the salmon, pressing gently to coat the entire surface.

   Time: PT5M

4. Wrap and Refrigerate

   Wrap the cured salmon tightly in plastic wrap, then place it in a shallow dish or tray. Refrigerate for 24 to 48 hours, turning the package once halfway through.

   Time: PT48H

   Temperature: 4°C

5. Rinse and Dry

   After the curing period, unwrap the salmon, rinse off the excess cure under cold water, and pat dry with paper towels.

   Time: PT5M

6. Slice and Serve

   Using a very sharp knife, slice the gravlax thinly (about 1 mm) at an angle. Arrange the slices on a serving plate and serve with rye bread, mustard‑dill sauce, or fresh greens.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

2 g

Fat

13 g

Fiber

0 g