Ginger Gravlax With Cilantro-Mustard Sauce – a delicious recipe with salmon fillet, sugar, kosher salt, ground ginger, ground black pepper, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Remove small bones from salmon with tweezers; discard bones.
2
Stir together sugar and next 3 ingredients. Pour one-third of the mixture in a 13- x 9-inch baking dish. Place salmon fillet over sugar mixture, and top with remaining sugar mixture. Cover with heavy-duty plastic wrap. Place an 11- x 7-inch baking dish over salmon. Fill with heavy cans. Let stand 2 hours at room temperature. Remove weights and smaller dish; pour off liquid. Cover with heavy-duty plastic wrap; chill for 2 days.
3
Rinse coating from salmon; pat dry. Slice thinly, starting at tail end. Serve on toasted baguette slices with Cilantro-Mustard Sauce. Garnish, if desired.
4
Note: For toasted baguette slices, cut baguette into 1/4-inch slices, and place on a baking sheet. Bake at 350u00b0 for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.
262
kcal
Calories
3
g
Fat
54
g
Carbs
5
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 6 ingredients. The key ingredients include: 1 (1 1/2-pound) salmon fillet with skin attached, 1 cup granulated sugar, 1 cup kosher salt, 1/4 cup ground ginger, and more.
Yes, Ginger Gravlax With Cilantro-Mustard Sauce 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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