Hello, people. Austin Carter welcomes you all to Beyond The Bayou Blog, a place to try different flavors under one roof. I love trying new cooking techniques and this Beet-Cured Salmon Gravlax is something that has been on my list of things to make. I am so glad that I finally made up my mind to try this one and the outcomes were just wow.
I tried this recipe last weekend when some of my friends were invited for a casual dinner. Preparing this recipe was really simple and sorted but it must be cured beforehand at least 32 hours in advance which will infuse an unbeatable flavor. I served it as an appetizer and on the main course, there were Smothered Turkey Wings along with Cajun Rice.
The curing technique for this is pretty straightforward–curing food goes back hundreds of years. Salt and sugar draw out moisture from the salmon and add aromatic flavor to the meat in the process. You can even slice it thinly on some toasted bread, serve with some eggs and you are good to go.
Make this for the uncommon holidays and wow your guests! What cooking techniques or new foods are you looking to make?
What Is Salmon Gravlax?
Salmon Gravlax is a Scandinavian dish of cured salmon. It’s made by marinating salmon with a mixture of salt, sugar, herbs, and sometimes alcohol like gin. This mixture helps preserve the fish and infuses it with delicious flavors. The salmon is then refrigerated for a couple of days to allow the flavors to develop and the fish to firm up. Gravlax has a delicate texture and a subtly salty-sweet taste, with hints of herbs and citrus. It’s often sliced thinly and served as an appetizer or on bread with creamy spreads. Gravlax is a delightful and elegant dish enjoyed worldwide.
Beetroot Cured Salmon Gravlax Recipe
Equipment
- Box grater
- Food Processor
- Mixing Bowl
- Plastic Wrap
- Parchment Paper
- Rimmed baking sheet
Ingredients
- 1 pound center-cut salmon
- 1 large red beet unpeeled
- 1 cup granulated sugar
- 2 cups kosher salt
- 5 juniper berries toasted and coarsely ground
- 1 teaspoon black peppercorns toasted and coarsely ground
- 2 tablespoons lemon zest
- 1/2 cup roughly chopped dill stems included
- 1/3 cup roughly chopped tarragon
- 1 tablespoon gin
Instructions
- Grate the raw beet using the biggest holes on a box grater and transfer to a food processor.
- Add sugar, salt, juniper, and peppercorns to the food processor and pulse until sandy.
- Mix in lemon zest, dill, and tarragon with your hands.
- Splash gin on salmon and coat evenly.
- Layer beet-salt mixture on salmon, wrap tightly in plastic and parchment, then weigh down with baking sheets and weights.
- Refrigerate for 16-18 hours, flip salmon, reweigh, and refrigerate another 16-18 hours.
- Rinse and pat dry the cured salmon, slice horizontally between skin and flesh.
- Serve with eggs, pasta, toast, or cream cheese.
Nutrition
Variations and Substitutions!
- Herb Infusion: Play around with different herbs like cilantro, basil, or parsley to give your gravlax a unique flavor twist.
- Citrus Twist: Swap out the lemon zest for orange or lime zest for a refreshing citrusy kick.
- Spice It Up: Add a bit of smoked paprika, cayenne pepper, or red pepper flakes to the beet-salt mix for a subtle heat boost.
- Alcohol Alternatives: If gin isn’t your thing, try using vodka or white wine instead to change up the flavor profile.
- Sweet Substitutions: Explore using honey, maple syrup, or agave nectar instead of granulated sugar for a different sweetness level.
- Nutty Crunch: Sprinkle some toasted sesame seeds, chopped almonds, or crushed pistachios on top of the salmon before curing for added crunch and nuttiness.
- Infused Oils: Drizzle some flavored olive oil like garlic-infused or chili-infused oil over the cured salmon slices before serving to add a burst of flavor.
- Smoked Variation: If you’re a fan of smoky flavors, give your salmon a quick smoke session before curing it with the beet-salt mix for that extra depth of flavor.
What to Serve with Salmon Gravlax?
