Nordic-Style Marinated Salmon (Gravad Lax)
Experience the delightful flavors of Scandinavia with this Nordic-Style Marinated Salmon, known as Gravad Lax. This traditional dish features succulent salmon cured with a harmonious blend of sea salt, sugar, and crushed white peppercorns, layered with fresh dill. Perfect as an appetizer or light main course, Gravad Lax is not only easy to prepare but also impressively elegant. After curing for a few days, serve the salmon thinly sliced alongside dark rye bread and a sprinkle of capers for a truly authentic and refreshing taste of the North.
N/A
Servings
180
Calories
5
Ingredients
Ingredients
Salmon fillets
3 lbs (salt water)
Sea salt
1/3 cup
Sugar
1/4 cup
White peppercorns
20 (crushed)
Fresh dill
2 bunches
Instructions
1
Begin by carefully removing any bones from the salmon fillets using tweezers or pliers. Cut the salmon into two equal pieces, then wash and gently pat dry with paper towels.
2
In a small bowl, whisk together the sea salt, sugar, and crushed white peppercorns until evenly mixed.
3
In a shallow baking pan, lay down one-third of the fresh dill as a base layer.
4
Place one piece of the salmon skin-side down on the dill. Generously sprinkle half of the salt, sugar, and peppercorn mixture over the salmon, followed by another third of the dill.
5
Top with the second piece of salmon, skin-side up, and sprinkle the remaining salt, sugar, and peppercorn mixture over it. Finish by covering the salmon with the last third of the dill.
6
Cover the salmon with a wooden board or a weighted plate to ensure it presses down evenly. Refrigerate the dish for 2 to 3 days, turning the salmon once a day to ensure even marination.
7
When ready to serve, carefully scrape off the excess salt, sugar, peppercorns, and dill from the salmon. Slice the salmon diagonally into 1/4 inch thick pieces.
8
Serve the beautifully cured salmon with slices of dark rye bread, a side of capers, and lemon wedges for an authentic touch.
Nutrition Information
7g
Fat
5g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Nordic-Style Marinated Salmon or Gravad Lax?
Gravad Lax is a traditional Scandinavian dish consisting of salmon that has been cured using a mixture of sea salt, sugar, and fresh dill.
How long does it take to cure Gravad Lax?
The salmon needs to be refrigerated and cured for 2 to 3 days to achieve the proper flavor and texture.
What ingredients are needed for the cure?
The cure is made from a blend of 1/3 cup sea salt, 1/4 cup sugar, and 20 crushed white peppercorns.
Do I need to remove the skin from the salmon?
No, the instructions suggest placing the salmon skin-side down and skin-side up during the layering process, so the skin should remain on during curing.
What is the best way to remove bones from the salmon?
It is recommended to use tweezers or pliers to carefully remove any remaining bones from the fillets before starting the process.
Can I use table salt instead of sea salt?
The recipe specifically calls for sea salt, which is preferred for curing due to its clean flavor and mineral content.
Why is sugar used in a salmon recipe?
Sugar acts as a curing agent alongside salt, helping to draw out moisture and balance the saltiness of the fish.
What type of peppercorns should be used?
White peppercorns are used in this recipe and should be crushed to release their flavor into the cure.
How much salmon does this recipe require?
This recipe requires 3 lbs of salmon fillets.
What is the purpose of the fresh dill?
Fresh dill provides the characteristic Nordic herbal flavor and acts as a protective, aromatic layer during the marination process.
Why do I need to weigh down the salmon?
Weighting the salmon with a board or plate ensures that the cure is pressed evenly into the fish for consistent marination.
How often should I turn the salmon while it is curing?
You should turn the salmon once a day during the 2 to 3 days it spends in the refrigerator.
How do I prepare the salmon for serving?
Once cured, scrape off the excess salt, sugar, peppercorns, and dill before slicing.
How should the Gravad Lax be sliced?
The salmon should be sliced diagonally into pieces approximately 1/4 inch thick.
What are the traditional side dishes for Gravad Lax?
It is traditionally served with dark rye bread, capers, and lemon wedges.
What is the calorie count for this dish?
One serving of this Nordic-Style Marinated Salmon contains approximately 180 calories.
Is Gravad Lax high in protein?
Yes, it is quite high in protein, providing 23g per serving.
What is the fat content per serving?
Each serving contains approximately 7g of fat.
Are there carbohydrates in this cured salmon?
Yes, there are 5g of carbohydrates per serving, primarily coming from the sugar used in the cure.
Can I use dried dill instead of fresh?
The recipe specifies fresh dill, which is essential for the authentic taste and texture of traditional Gravad Lax.
Is this recipe considered healthy?
Yes, with high protein and relatively low calories, it is categorized under healthy eating and seafood.
What kind of container should I use for curing?
A shallow baking pan is ideal for laying out the dill and salmon pieces for the marination process.
Do I need to wash the salmon?
Yes, the instructions state to wash the salmon and gently pat it dry with paper towels before applying the cure.
How many pieces of salmon are used?
The 3 lbs of salmon should be cut into two equal pieces for layering.
What is the first step in the instructions?
The first step is removing any bones from the salmon fillets using tweezers or pliers.
Is this dish served hot or cold?
Gravad Lax is served chilled, straight from the refrigerator after the curing process is complete.
How much dill is needed?
The recipe calls for 2 bunches of fresh dill.
Can I serve this as an appetizer?
Yes, it is perfect as an appetizer or a light main course.
What gives the salmon its 'Nordic' flavor?
The combination of fresh dill and white peppercorns provides the authentic Scandinavian flavor profile.
What should I do with the liquid that forms during curing?
While the recipe doesn't explicitly state to discard it, turning the salmon daily helps it sit in its own juices to ensure even marination.