Marian Burros's Gravlax – a delicious recipe with center, sugar, salt, ground black pepper, dill, lemons. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Split fish into two halves.
2
Remove all bones.
3
Wash and wipe skin.
4
Combine sugar, salt and pepper and sprinkle over fish flesh.
5
Coarsely chop one bunch of dill and sprinkle over fish.
6
Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil.
7
Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
8
To serve, remove and discard dill and scrape off seasonings.
9
Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon.
10
Serve with mustard sauce.
502
kcal
Calories
29
g
Fat
9
g
Carbs
46
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 7 ingredients. The key ingredients include: 2 pounds center-cut fresh salmon, 1 tablespoon sugar, 1 tablespoon salt, 1 tablespoons coarsely ground black pepper, and more.
Yes, Marian Burros's Gravlax falls under the General 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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