Arctic Char Gravlax with Apple-Pecan Salad Recipe

Name: Arctic Char Gravlax with Apple-Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups kosher salt; 1 1/4 cups packed light brown sugar; 1/2 cup chopped fresh dill; 3 tablespoons juniper berries, crushed; 2 bay leaves; 2 tablespoons black peppercorns; One 1-pound arctic char fillet, skin on; 1 cup pecan halves (4 ounces); 2 tablespoons Champagne or white wine vinegar; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1/4 cup grapeseed oil; 1 small garlic clove, minced; 1 1/2 teaspoons finely chopped thyme; Sea salt and freshly ground pepper; 2 Granny Smith apples, cut into matchsticks; 1 large Belgian endive, halved, cored and thinly sliced crosswise

Servings: persons

3 cups kosher salt
1 1/4 cups packed light brown sugar
1/2 cup chopped fresh dill
3 tablespoons juniper berries, crushed
2 bay leaves
2 tablespoons black peppercorns
One 1-pound arctic char fillet, skin on
1 cup pecan halves (4 ounces)
2 tablespoons Champagne or white wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup grapeseed oil
1 small garlic clove, minced
1 1/2 teaspoons finely chopped thyme
Sea salt and freshly ground pepper
2 Granny Smith apples, cut into matchsticks
1 large Belgian endive, halved, cored and thinly sliced crosswise

1
In a bowl, mix the salt with the brown sugar, dill and juniper berries.
2
In a spice grinder, grind the bay leaves with the peppercorns.
3
Add to the salt cure and mix well.
4
Spread half of the salt in a deep plate.
5
Add the fish fillet, skin side down, and cover with the remaining salt.
6
Cover with plastic and refrigerate for 24 hours.
7
Remove the fish from the salt and soak it in ice water in the refrigerator for 3 hours.
8
Pat dry.
9
Transfer the fish, skin side down, to a rack set on a baking sheet.
10
Refrigerate, uncovered, overnight.
11
Preheat the oven to 350.
12
Spread the pecans in a pie plate and toast for 7 minutes, or until fragrant.
13
Let cool.
14
In a large bowl, whisk the vinegar with the honey and mustard.
15
Add the oil and whisk until blended.
16
Whisk in the garlic and thyme and season with sea salt and pepper.
17
Add the apples and endive and toss, then add the pecans and toss again.
18
Using a thin, sharp knife, thinly slice the gravlax on the diagonal off the skin.
19
Mound the salad on plates, surround it with gravlax and serve.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups kosher salt, 1 1/4 cups packed light brown sugar, 1/2 cup chopped fresh dill, 3 tablespoons juniper berries, crushed, and more.

Yes, Arctic Char Gravlax with Apple-Pecan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arctic Char Gravlax with Apple-Pecan Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions