Cyril Renaud's Citrus Gravlax Recipe

Name: Cyril Renaud's Citrus Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups salt; 2 cups sugar; Grated zest of 2 oranges; Grated zest of 2 lemons; Grated zest of 2 limes; Grated zest of 2 grapefruit; 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; 1 bunch dill, stems and all, roughly chopped; 2 tablespoons gin; 1 2- to 3-pound fillet of salmon, pin bones removed

Servings: persons

2 cups salt
2 cups sugar
Grated zest of 2 oranges
Grated zest of 2 lemons
Grated zest of 2 limes
Grated zest of 2 grapefruit
2 tablespoons juniper berries
1 tablespoon cracked coriander seeds
1 bunch dill, stems and all, roughly chopped
2 tablespoons gin
1 2- to 3-pound fillet of salmon, pin bones removed

1
Mix together the salt, sugar, zests, juniper, coriander, dill and gin.
2
Place the salmon, skin side down, on a large sheet of plastic wrap.
3
Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
4
Wrap the fish well, and refrigerate for 12 to 24 hours.
5
Unwrap salmon, and rinse off the cure.
6
Dry, then slice on the bias (see illustration).
7
Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.

439

kcal

Calories

Fat

100

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: 2 cups salt, 2 cups sugar, Grated zest of 2 oranges, Grated zest of 2 lemons, and more.

Yes, Cyril Renaud's Citrus 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.

Cyril Renaud's Citrus Gravlax

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