Beet Cured Salmon Gravlax

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 4 Tbsp Cointreau orange liqueur
  • 1 large salmon fillet (2 lb), skin on
  • 2 Cup kosher salt
  • 2 Cup sugar
  • 2 small beets , peeled and grated
  • 3 tsp toasted fennel seed , crushed with a mortar and pestle
  • 3 tsp chopped fresh tarragon leaves
  • 1 tsp freshly grated orange zest
  • 1 tsp freshly ground black pepper
  • cheesecloth , for wrapping, piece about 3 ft long
  • bagels s and cream cheese for serving
Season the salmon. Rub the Cointreau over the salmon flesh. Combine the salt, sugar, beets, fennel seeds, tarragon, orange zest, and pepper in a medium bowl. Unfold the cheesecloth and lay it in a shallow pan large enough to hold the salmon, centering it so the edges are free to wrap over the fish. Spoon half the salt mixture into the pan, smoothing over the cheesecloth. Place the fish skin side down on top. Spoon the remaining salt mixture evenly over the fish, covering as much as possible.

Cure the salmon. Fold the cheesecloth edges up and over the fish. Place a heavy plate on top of wrapped fish and refrigerate for 24 hours.

Slice and serve. Remove the pan from the refrigerator. Unwrap the fish, brush aside the salt mixture, and lift the fish from the pan. Wash the fish under cold water to remove the remaining salt. Dry well with paper towels. Slice very thin, lift from the skin, and serve with toasted bagels and cream cheese.
Calories
270 Cal
Fat
1.5 g
Carbs
53 g
Protein
8.4 g
Fiber
1 g
Sugar
51 g
Cholesterol
21 mg
Sodium
28000 mg


Nutrients

Fiber     1 g
Fat     1.5 g
Sugar     51 g
Carbs     53 g
Protein     8.4 g
Calories     270 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     0.5 g
Fat, Sat     0.2 g
Fat, Trans     0 g
Fat, Percent     5.1 %

Vitamins

Vitamin, K     0.5 mcg     0.4 %
Vitamin, A     52 IU     1.7 %
Vitamin, B12     1.1 mcg     45 %
Niacin     2.8 mg     17 %
Riboflavin     0 mg     3.4 %
Vitamin, C     1.6 mg     1.7 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     5.6 %
Vitamin, E     0 mg     0.1 %
Panto, Acid     0.3 mg     6 %
Choline     1.3 mg     0.2 %
Thiamin     0.1 mg     5.9 %

Minerals

Calcium     37 mcg     3.7 %
Phosphorus     100 mg     15 %
Magnesium     19 mg     4.6 %
Copper     0.1 mcg     9 %
Fluoride     2.7 mcg     67 %
Zinc     0.4 mg     3.6 %
Cholesterol     21 mg     0.1 %
Sodium     28000 mg     1900 %
Selenium     18 mcg     33 %
Manganese     0.2 mg     3 %
Potassium     220 mg     4.6 %
Iron     0.9 mg     12 %