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Pastrami Gravlax

Combine our favorite pastrami flavor with the best bagel topping for a Jewish fusion dish you can’t beat.

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What’s more Jewish than Pastrami and Lox? Nothing. We took the flavor of pastrami and put on salmon to make gravlax. After a few days in the fridge you will have your new favorite bagel topping. Learn about the Jewish history of lox here.

 

Ingredients

  • 1 pound salmon filet with skin on
  • 1 tablespoon fresh lemon juice
  • cup kosher salt
  • 2 tablespoon sugar
  • 1 cup coarsely chopped cilantro leaves and stems
  • 1 cup coarsely chopped parsley leaves and stems
  • 1 shallot minced (optional)

GLAZE

  • 2 tablespoon molasses
  • 2 bay leaves torn
  • 1/4 teaspoon cayenne
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh ground black pepper
Instructions

Nutritional Facts

Nutrition Facts
Pastrami Gravlax
Amount per Serving
Calories
925
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
10
g
Cholesterol
 
249
mg
83
%
Sodium
 
37986
mg
1652
%
Potassium
 
3465
mg
99
%
Carbohydrates
 
68
g
23
%
Fiber
 
6
g
25
%
Sugar
 
57
g
63
%
Protein
 
94
g
188
%
Vitamin A
 
7541
IU
151
%
Vitamin C
 
93
mg
113
%
Calcium
 
308
mg
31
%
Iron
 
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Rinse salmon filet and pat dry with paper towels. Lay skin side down in a small pan or deep dish. Pour lemon juice over top, covering the whole filet.
  • In a small bowl, mix the salt, sugar, cilantro, parsley, and shallot. Sprinkle mixture over top fish. Cover tightly with plastic wrap and place in refrigerator for 2 days.
  • In a small pan combine molasses, bay leaves and cayenne and bring to a quick simmer, then remove from heat and allow to cool. 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.
  • Scrape the seasonings off the gravlax and place on the same cleaned out deep dish or another one, skin side down. Brush the top with the glaze, remove the bay leaves, then sprinkle with spices. Refrigerate uncovered for about 12 hours.
  • Slice thin and enjoy or wrap tight and save for up to 1 week.

Video

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