Citrus Cured Gravlax Recipe

Name: Citrus Cured Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 tablespoons Cointreau or other orange liqueur; 1 1/4 pounds salmon fillet with skin; 3/4 cup sugar; 3/4 cup coarse salt; 1/2 tablespoon fennel seeds, toasted and crushed; Zest of 1 lemon, grated; Zest of 1 lime, grated; Zest of 1 orange, grated; 2 thyme sprigs, leaves crushed; 1 dried bay leaf, crumbled.; Citrus creme fraiche, for garnish. (See recipe.

Servings: persons

3 to 4 tablespoons Cointreau or other orange liqueur
1 1/4 pounds salmon fillet with skin
3/4 cup sugar
3/4 cup coarse salt
1/2 tablespoon fennel seeds, toasted and crushed
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
2 thyme sprigs, leaves crushed
1 dried bay leaf, crumbled.
Citrus creme fraiche, for garnish. (See recipe.

1
1. Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
2
2. Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
3
3. When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus creme fraiche with tarragon.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 to 4 tablespoons Cointreau or other orange liqueur, 1 1/4 pounds salmon fillet with skin, 3/4 cup sugar, 3/4 cup coarse salt, and more.

Yes, Citrus Cured Gravlax falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus Cured Gravlax

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