Gravlax

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This tastes delicious served on Norwegian rye bread, with mustard for spreading.

Difficulty: Medium

Hands-on: 20 minutesTotal: 2 days 20 minutes

Serves: 24

Ingredients

  • 2 salmon fillets, about 1½ lbs. each
  • 2 Tbsp. capers
  • 6 Tbsp. granulated sugar
  • 6 Tbsp. salt

Directions

  • Rinse the salmon fillets and pat dry with paper towels. Check over the fillets for any small bones and remove them with tweezers. Rinse the capers and cut in half.
  • In a small bowl, combine the sugar and salt. Lay the salmon so that the fleshy side is on the bottom. Season the top half of the fillets with the sugar and salt mixture, using your fingers to rub it in. Wrap each of the fillets in aluminum foil and place in a resealable plastic bag. Seal the bag, place the fillets in the refrigerator and leave for 2 days.
  • To serve, unwrap the aluminum foil and drain off any excess water. Cut the fillets into thin pieces. Sprinkle the capers over top.

Recipe Information

Serves: 24

Ingredients

  • 2 salmon fillets, about 1½ lbs. each
  • 2 Tbsp. capers
  • 6 Tbsp. granulated sugar
  • 6 Tbsp. salt

Directions

  • Rinse the salmon fillets and pat dry with paper towels. Check over the fillets for any small bones and remove them with tweezers. Rinse the capers and cut in half.
  • In a small bowl, combine the sugar and salt. Lay the salmon so that the fleshy side is on the bottom. Season the top half of the fillets with the sugar and salt mixture, using your fingers to rub it in. Wrap each of the fillets in aluminum foil and place in a resealable plastic bag. Seal the bag, place the fillets in the refrigerator and leave for 2 days.
  • To serve, unwrap the aluminum foil and drain off any excess water. Cut the fillets into thin pieces. Sprinkle the capers over top.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat3g
Saturated Fat0.5g
Cholesterol30mg
Sodium1790mg
Total Carbohydrate5g
Dietary Fiber0g
Sugars5g
Protein17g