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Susan Puett's Sierra Grill Gravlax

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Ingredients
  Whole salmon 9 Pound
  Sugar 1 Cup (16 tbs)
  Salt 3⁄4 Cup (12 tbs)
  Ground white pepper 1 Tablespoon
  Ground allspice 1 Tablespoon
  Fresh dill 18 Ounce (4 bunches, 4 large handfuls)
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Sour cream 1 Cup (16 tbs)
  Lemon juice 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dijon mustard 2 Tablespoon
  Fresh dill sprigs 3
Directions

GETTING READY
1 In a food processor jar, add the cilantro, basil, salt, sugar, chili powder, ground cumin seed, cayenne pepper, and tequila.
2 Mix to the consistency of a paste.
3 On a tray, lay a piece of plastic wrap 3 times as long as the salmon.
4 Place a side of skinned and boned salmon on the wrap.
5 Spread the top of the fish with half the herb mixture.
6 Repeat with the second side.
7 Tightly wrap in the plastic wrap.
8 Weigh down with some heavy utensils or bricks, and refrigerate for 2 to 4 days, turning every day.

MAKING
9 Remove the plastic wrap.
10 Rinse well under tepid water.
11 Pat dry.
12 Thinly slice on the bias.

SERVING
13 Serve as desired.

TIP
Can be tightly wrapped and refrigerated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Salmon
Interest: 
Party
Servings: 
12

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4.107145
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 722 Calories from Fat 341

% Daily Value*

Total Fat 38 g58.5%

Saturated Fat 6.2 g30.8%

Trans Fat 0 g

Cholesterol 206.5 mg68.8%

Sodium 6252.4 mg260.5%

Total Carbohydrates 22 g7.4%

Dietary Fiber 1.6 g6.4%

Sugars 17.3 g

Protein 70 g140.2%

Vitamin A 76.7% Vitamin C 62.7%

Calcium 17% Iron 32.3%

*Based on a 2000 Calorie diet

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Susan Puett's Sierra Grill Gravlax Recipe