You may also like
Categories:
center lemon juice kosher salt sugar black pepper cilantro parsley shallots molasses bay leaves cayenne pepper caraway seeds coriander seeds sweet paprika freshly ground pepper
Viewed: 42 - Published at: 8 years agoIngredients
- 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
Method
- Rub the salmon fillet all over with the lemon juice.
- Place the fillet skin side down in a glass dish.
- In a small bowl, combine the salt, raw sugar, cracked black pepper, cilantro, parsley and shallots and rub the seasonings all over the salmon.
- Cover the salmon loosely with plastic wrap and refrigerate for 2 days.
- In a small saucepan, combine the molasses, bay leaves and cayenne and bring to a simmer.
- Let cool to room temperature.
- In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant, about 1 minute.
- Transfer the seeds to a mortar and let cool completely.
- Crush the seeds as finely as possible with a pestle.
- Stir in the paprika and ground pepper.
- Gently scrape the seasonings off the gravlax.
- Set the gravlax on a plate, skin side down.
- Brush the gravlax with the molasses; pick off the bay leaves.
- Sprinkle the ground spices evenly over the fillet.
- Refrigerate the gravlax uncovered for at least 12 hours or overnight.
- Using a long, sharp knife, cut the gravlax crosswise into very thin slices.
- Arrange the slices on plates and serve.
