Cured Salmon (Gravlax)
Servings: 5
Calories: 388kcal
Silky cured salmon with fresh dill and citrus, clean, elegant flavors that set the tone for refined kosher dining at SLS Playa Mujeres.
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Ingredients
- 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
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.
Nutrition
Calories: 388kcal | Carbohydrates: 41g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 15579mg | Potassium: 850mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 682IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg