Vincent Hodgins's Moroccan Spiced Gravlax Recipe

Name: Vincent Hodgins's Moroccan Spiced Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon anise seeds; 1 tablespoon caraway seeds; 1 tablespoon coriander seeds; 2 teaspoons cumin seeds; 1 clove; 1 cardamom pod; 1 teaspoon ground cinnamon; 1/4 cup sugar; 1/4 cup salt; 2 tablespoons fresh cracked black pepper; 1 2- to 3-pound fillet of salmon, pin bones removed

Servings: persons

1 tablespoon fennel seeds
1 tablespoon anise seeds
1 tablespoon caraway seeds
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 clove
1 cardamom pod
1 teaspoon ground cinnamon
1/4 cup sugar
1/4 cup salt
2 tablespoons fresh cracked black pepper
1 2- to 3-pound fillet of salmon, pin bones removed

1
Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes.
2
Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper.
3
Place the salmon, skin side down, on a large sheet of plastic wrap.
4
Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.
5
Wrap the fish well, and refrigerate for 48 hours.
6
Unwrap salmon, and rinse off the cure.
7
Dry, then slice on the bias (see illustration).
8
Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

115

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 12 ingredients. The key ingredients include: 1 tablespoon fennel seeds, 1 tablespoon anise seeds, 1 tablespoon caraway seeds, 1 tablespoon coriander seeds, and more.

Yes, Vincent Hodgins's Moroccan Spiced 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.

Vincent Hodgins's Moroccan Spiced Gravlax

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