Pastrami-Spiced Gravlax Recipe

Name: Pastrami-Spiced Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds center-cut salmon fillet with skin; 1 1/2 tablespoons fresh lemon juice; 1/2 cup kosher salt; 3 tablespoons raw sugar, such as turbinado or demerara; 1 1/2 tablespoons coarsely cracked black pepper; 1 cup coarsely chopped cilantro leaves and stems; 1 cup coarsely chopped parsley leaves and stems; 2 shallots, minced; 2 tablespoons molasses; 2 bay leaves, torn into large pieces; 1/4 teaspoon cayenne pepper; 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; 1 teaspoon sweet paprika; 1 teaspoon freshly ground pepper

Servings: persons

1 1/2 pounds center-cut salmon fillet with skin
1 1/2 tablespoons fresh lemon juice
1/2 cup kosher salt
3 tablespoons raw sugar, such as turbinado or demerara
1 1/2 tablespoons coarsely cracked black pepper
1 cup coarsely chopped cilantro leaves and stems
1 cup coarsely chopped parsley leaves and stems
2 shallots, minced
2 tablespoons molasses
2 bay leaves, torn into large pieces
1/4 teaspoon cayenne pepper
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon sweet paprika
1 teaspoon freshly ground pepper

1
Rub the salmon fillet all over with the lemon juice.
2
Place the fillet skin side down in a glass dish.
3
In a small bowl, combine the salt, raw sugar, cracked black pepper, cilantro, parsley and shallots and rub the seasonings all over the salmon.
4
Cover the salmon loosely with plastic wrap and refrigerate for 2 days.
5
In a small saucepan, combine the molasses, bay leaves and cayenne and bring to a simmer.
6
Let cool to room temperature.
7
In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant, about 1 minute.
8
Transfer the seeds to a mortar and let cool completely.
9
Crush the seeds as finely as possible with a pestle.
10
Stir in the paprika and ground pepper.
11
Gently scrape the seasonings off the gravlax.
12
Set the gravlax on a plate, skin side down.
13
Brush the gravlax with the molasses; pick off the bay leaves.
14
Sprinkle the ground spices evenly over the fillet.
15
Refrigerate the gravlax uncovered for at least 12 hours or overnight.
16
Using a long, sharp knife, cut the gravlax crosswise into very thin slices.
17
Arrange the slices on plates and serve.

440

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 15 ingredients. The key ingredients include: 1 1/2 pounds center-cut salmon fillet with skin, 1 1/2 tablespoons fresh lemon juice, 1/2 cup kosher salt, 3 tablespoons raw sugar, such as turbinado or demerara, and more.

Yes, Pastrami-Spiced 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.

Pastrami-Spiced Gravlax

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