Gravlax is a cured salmon that has not been smoked, but the flavor is still very similar to lox. This version is coated with molasses and spices for a more pastrami like flavoring and it is really perfect on it's own, on a bagel or even in a sandwich of rye bread. Recipe is adapted from Food & Wine.
- Prep Time
- 8 ServingsServings
- 1 pound salmon fillet with skin on
- 1 tablespoon fresh lemon juice
- 1/3 cup kosher salt
- 2 tablespoon sugar
- 1 cup coarsely chopped cilantro, leaves and stems
- 1 cup coarsely chopped parsley, leaves and stems
- 1 shallots minced (optional)
- 2 tablespoon molasses
- 2 bay leaves torn
- 1/4 teaspoon cayenne
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- 1 teaspoon fresh ground black pepper
Rinse salmon fillet and pat dry with paper towels. Lay skin side down in a small pan or deep dish. Pour lemon juice over top, covering the whole fillet.
In a small bowl, mix the rest of the seasonings, except for the glaze. Sprinkle over top fish. Cover tightly with plastic wrap and place in refrigerator for 2 days.
In a small pan combine molasses, bay leaves and cayenne and bring to a quick simmer, then remove from heat and allow to cool. In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer the seeds to a mortar and let cool completely. Crush the seeds as finely as possible with a pestle. Stir in the paprika and ground pepper.
Scrape the seasonings off the gravlax and place on the same cleaned out deep dish or another one, skin side down. Brush the top with the glaze, removing the bay leaves, then sprinkle with spices. Refrigerate uncovered for about 12 hours.
Slice thin and enjoy or wrap tight and save for up to 1 week.