Salmon Graved Lax
marilyn dana
This Nordic recipe is for salmon cured in coarse salt that resembles smoked salmon.
Reviewed by Editorial Team of Kiwilimón
4.75
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4 comentarios
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Ingredients
10
Servings
  • 1 kilo fresh salmon fillet with skin
  • 100 grams coarse salt
  • 10 grams sugar
  • pepper, broken
  • dill
Preparation
2h
0 mins
Medium
  • The two salmon fillets are washed and dried, placing one in a baking dish with the skin side down and the other on a cutting board. After preparing them, one is placed on top of the other to finish marinating.
  • Both fillets are sprinkled with pepper and dill, then with salt and sugar.
  • The fillets are cut like in a sandwich, in the baking dish, with the skin facing out. It is important to place them in a dish with high sides because the salmon will release a lot of water.
  • The baking dish is covered with cling film or aluminum foil, and heavy cans are placed on top to press the salmon. It is refrigerated for 20 hours.
  • Afterward, the salmon is taken out and the water and coarse salt are removed. The fillets can be washed to remove excess and placed back in a clean baking dish, covered with aluminum foil and refrigerated.
  • It is filleted almost horizontally for serving and lasts about 10 days refrigerated.
  • To make it last longer, the fillets can be frozen once they are cured in salt. It is easier to cut them semi-frozen.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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