Citrus Gravlox (Cured Salmon) – a delicious recipe with vodka, white wine vinegar, kosher salt, sugar, tarragon, orange zest. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix liquid ingredients, salt, sugar, and tarragon in a small bowl.
2
Place salmon skin side down on work surface and rub each filet with half of the orange and lemon zest, and half of the white pepper. (You may also make this recipe using just one filet - add the remaining zest and pepper to liquid mixture).
3
place salmon filets together so the flesh is touching, and put into a large ziploc bag. Pour the entire liquid mixture into the bag, and squeeze out excess air. Place salmon in a shallow pan with an oval plate on top. Set any 15 oz. can on top of the plate. Place in refrigerator and allow to sit for 3 days.
4
After salmon is cured, remove from bag and wipe off excess brine. Slice the salmon on a diagonal very thin and serve with pumpernickel toast, cream cheese, capers, and chopped red onions.
371
kcal
Calories
7
g
Fat
66
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 c. citrus flavored vodka, 1 c. white wine vinegar, 1/2 c. kosher salt, 1 c. sugar, and more.
Yes, Citrus Gravlox (Cured Salmon) 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.
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