Herb-Infused Salmon Gravlax with Honey Mustard Dressing
Experience the rich flavors of the Pacific Northwest with our Herb-Infused Salmon Gravlax. This traditional Scandinavian dish is elegantly prepared using fresh salmon fillets, coarsely chopped dill, and a blend of savory and sweet ingredients that ensure a vibrant taste. Perfect for a sophisticated brunch or as an appetizer for your next gathering, this gravlax is best served chilled alongside ice-cold shots of vodka, aquavit, or even Clear Creek Distillery's pear brandy for a local twist. Remember, this dish requires a curing time of 48 hours, allowing the flavors to develop beautifully before serving. Delight your guests with this exquisite, homemade delicacy straight from the Waterfront Centre Hotel in Vancouver, British Columbia.
12
Servings
292
Calories
13
Ingredients
Ingredients
Whole salmon fillets
3 lbs (skin on, pin bones removed)
Coarsely chopped dill
3 cups
Rock salt
1 cup
Sugar
1/2 cup
Brandy
1/4 cup
Vegetable oil
1/4 cup
Cracked white peppercorns
2 tablespoons
White wine vinegar
1/3 cup
Honey (preferably unpasteurized)
1 tablespoon
Dijon-style grainy mustard
1 teaspoon
Minced shallot
1 teaspoon
Minced garlic
1/4 teaspoon
Additional vegetable oil
1 cup
Instructions
1
Prepare your work surface by laying out a large, rimmed tray or baking sheet to accommodate the salmon.
2
Place the salmon fillets skin-side down on the tray, ensuring they lay flat.
3
In a mixing bowl, combine the coarsely chopped dill, rock salt, sugar, brandy, vegetable oil, and cracked white peppercorns. Mix thoroughly until well combined.
4
Spread the dill mixture evenly over the salmon fillets, pressing down gently to ensure it adheres well.
5
Cover the salmon fillets tightly with plastic wrap and refrigerate for 48 hours to allow the flavors to meld and the curing process to occur.
6
Meanwhile, prepare the honey mustard dressing: In a small bowl, whisk together the white wine vinegar, honey, Dijon mustard, minced shallot, minced garlic, and 1 teaspoon of the marinade from the gravlax.
7
Slowly whisk in the 1 cup of vegetable oil until the dressing is smooth. Cover and refrigerate until needed.
8
After 48 hours, remove the salmon from the refrigerator. Brush off the dill mixture and use a sharp knife to slice the salmon into very thin pieces.
9
Arrange the gravlax slices beautifully on a serving platter or individual plates.
10
Drizzle a portion of the honey mustard dressing over the salmon and serve the remaining dressing on the side for guests to enjoy.
Nutrition Information
20g
Fat
12.5g
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Salmon Gravlax?
It is a traditional Scandinavian dish of fresh salmon fillets cured with dill, salt, sugar, brandy, and spices, typically served chilled.
How long does the salmon need to cure?
The salmon requires a curing time of 48 hours in the refrigerator for the flavors to develop properly.
What are the primary ingredients in the curing mixture?
The cure is made from coarsely chopped dill, rock salt, sugar, brandy, vegetable oil, and cracked white peppercorns.
How much salmon does this recipe require?
The recipe calls for 3 lbs of whole salmon fillets with the skin on and pin bones removed.
What is the calorie count per serving?
Each serving contains 292 calories.
How many servings does this recipe provide?
This recipe is designed to provide 12 servings.
What is the nutritional breakdown for fat and protein?
Each serving contains 20g of fat and 25g of protein.
What type of salt should be used for curing?
The recipe specifically calls for 1 cup of rock salt.
What ingredients are needed for the honey mustard dressing?
The dressing requires white wine vinegar, honey, Dijon-style grainy mustard, minced shallot, minced garlic, vegetable oil, and a bit of the gravlax marinade.
How do you prepare the salmon for curing?
Place the fillets skin-side down on a rimmed tray and spread the dill and salt mixture evenly over the top, pressing down gently.
Is the salmon cooked in this recipe?
No, the salmon is cured using salt and sugar rather than being cooked with heat.
What type of honey is recommended for the dressing?
The recipe suggests using unpasteurized honey for the best flavor.
What kind of mustard is used in the dressing?
A Dijon-style grainy mustard is used.
How should the gravlax be sliced?
After curing for 48 hours and removing the dill mixture, use a sharp knife to slice the salmon into very thin pieces.
What are the recommended beverage pairings for this dish?
It is best served with ice-cold shots of vodka, aquavit, or pear brandy.
What is the origin of this specific recipe?
This recipe comes from the Waterfront Centre Hotel in Vancouver, British Columbia.
How much dill is needed for the herb infusion?
The recipe uses 3 cups of coarsely chopped dill.
Can I use black peppercorns instead of white?
The recipe specifies cracked white peppercorns for a specific flavor profile.
What type of oil is used in the dressing?
Vegetable oil is used to emulsify the dressing.
How much brandy is used in the cure?
The recipe calls for 1/4 cup of brandy.
What is the carbohydrate content per serving?
Each serving contains 12.5g of carbohydrates.
How do you ensure the dressing is smooth?
Slowly whisk in the vegetable oil after combining the other dressing ingredients until the mixture becomes smooth.
Do you keep the dill mixture on the salmon when serving?
No, you should brush off the dill mixture after the 48-hour curing period before slicing.
What is the role of the vegetable oil in the cure?
A 1/4 cup of vegetable oil is mixed into the dry cure ingredients to help them combine and adhere to the fish.
Is there a specific way to store the dressing?
The dressing should be covered and refrigerated until you are ready to serve the dish.
How many total ingredients are in this recipe?
There are 13 distinct ingredients used across the gravlax and the dressing.
What is the specific regional twist mentioned?
The description suggests a local Pacific Northwest twist by pairing it with Clear Creek Distillery's pear brandy.
Should the salmon be covered while in the refrigerator?
Yes, the salmon fillets should be covered tightly with plastic wrap during the 48-hour curing process.
What is the secret ingredient in the dressing?
The dressing uses 1 teaspoon of the marinade liquid from the curing gravlax to tie the flavors together.
Is this dish suitable for large gatherings?
Yes, it serves 12 and is described as perfect for a sophisticated brunch or as a party appetizer.