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Dinner

Cured Salmon (Gravlax)

Total Time 2

Silky cured salmon with fresh dill and citrus, clean, elegant flavors that set the tone for refined kosher dining at SLS Playa Mujeres.

by SLS Playa Mujeres

Food 4 Thought

Wine is the traditional symbol of joy that is used on many festive occasions. The Jewish people are compared to wine in a number of places in scripture, and the metaphor is pretty accurate. Wine takes time to produce, but also has to go through quite a process. In order to make delicious wine or grape juice, the grape has to be crushed in order to bring out its true potential. And just as wine also improves with age, we want our lives to improve with age too! Understand more about the symbolism of wine.

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IngredientsInstructions

Ingredients

Servings

800 gram Fresh sashimi-grade salmon center loin skinless and pin-boned
200 gram Coarse sea salt
200 gram Sugar
40 gram Fresh dill
5 gram Lemon zest
5 gram Lime zest
2 gram White pepper ground
3 gram Juniper berries crushed

Instructions

Nutritional Facts

Nutrition Facts

Cured Salmon (Gravlax)

Amount per Serving

Calories

388

% Daily Value*

Fat

10

g

15

%

Saturated Fat

2

g

13

%

Polyunsaturated Fat

4

g

Monounsaturated Fat

3

g

Cholesterol

88

mg

29

%

Sodium

15579

mg

677

%

Potassium

850

mg

24

%

Carbohydrates

41

g

14

%

Fiber

0.4

g

2

%

Sugar

40

g

44

%

Protein

32

g

64

%

Vitamin A

682

IU

14

%

Vitamin C

8

mg

10

%

Calcium

49

mg

5

%

Iron

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Salmon Preparation

Ensure all pin bones are removed. Pat the salmon thoroughly dry with paper towels.

Curing Mix

Combine the salt, sugar, citrus zests, white pepper, and crushed juniper berries until evenly mixed.

Curing

Spread a thin layer of the curing mix in a container.
Add part of the dill.
Place the salmon on top and cover with the remaining dill and curing mix.

Pressing and Resting

Cover tightly with plastic wrap and place a light, even weight on top.
Refrigerate at 2–4 °C for 36–48 hours.
Turn the salmon every 12 hours, redistributing the released juices.

Finishing

Remove the salmon from the cure and wipe off excess salt with paper towels (do not rinse).
Store refrigerated, tightly wrapped, until use.

SLS Playa Mujeres is the first SLS all-inclusive resort, bringing the brand’s signature indulgence, bold design, and playful luxury to the shores of Mexico’s Playa Mujeres, just north of Cancún. Jewish travelers are making SLS Playa Mujeres their go-to destination drawn by LIORA, the resort’s new elevated kosher dining program created for guests who want a premium resort vacation with kosher meals available as part of their experience to the Mexican Caribbean: luxury all-inclusive amenities + high-level kosher cuisine + Shabbat-ready hospitality.

Liora kosher dining offers a refined culinary experience with multiple ways to enjoy, from restaurant service to private in-room and suite gourmet dining, all prepared and served in full accordance with kosher standards and traditions. The hotel operates under the continuous supervision and Mehadrin Kosher Certification of Rabbi Simantob Rafael Nigri, ensuring the highest level of kashrut observance.

For booking and more information, please visit https://slshotels.com/playa-mujeres/kosher-dining/.