Salmon Graved Lax

Name: Salmon Graved Lax
Prep time: 120 min
Yield: 10
Cuisine: Internacional
Ingredients: 1 kilo fresh salmon fillet with skin; 100 grams coarse salt; 10 grams sugar; pepper, broken; dill

marilyn dana

This Nordic recipe is for salmon cured in coarse salt that resembles smoked salmon.

Reviewed by Editorial Team of Kiwilimón

Published: 24-03-2021

Preparation

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.

Energy

117.9

kcal

5.9%

Carbohydrate, by difference

0.9

0.3%

Protein

18.5

37%

Total lipid (fat)

6.15%

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100

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Salmon Graved Lax

Ingredients

Preparation

Nutritional information

Presentation

Tips

Salmon Graved Lax

Ingredients

Preparation

Nutritional information

Presentation

Tips

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