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Add a photoRaciónes: 10
Ingredientes
- 1 x grapefruit peel, outer zest only, all white pith trimmed off
- 1 x orange peel, outer zest only, all white pith trimmed off
- 1 x lemon peel, outer zest only, all white pith trimmed off
- 1 c. coarse salt
- 1 c. sugar
- 2 Tbsp. freshly cracked white pepper For the Salmon
- 2 lb side fillet of salmon, skin on, any pin bones removed, cut into 2 equal pcs Bombay Gin
Direcciones
- Make the "citrus pwdr":a. Place citrus peels in the microwave, in a single layer on paper towels. Microwave at High Power for 3 and a half min, stopping every 45 seconds to turn the peels. You are trying to dry the peels till they are kind of crispy. You may need to continue at 45 second intervals till the peels become crispy.
- b. Grind the crispy citrus peels into a rough pwdr using wither a spice grinder, a clean coffee mill, or possibly a food processor
- Make the cure by combining the citrus pwdr with the salt, sugar and pepper in a bowl.
- For the Salmon:Wash salmon fillets thoroughly under cold running water and pat dry. Set aside.
- Lay out a 2 foot length of plastic wrap and place the 2 pcs of salmon side by side, skin side down.
- Spread any herbs, or possibly aromatics (i.e. the peppers) etc. proportionately over the salmon fillets. Sprinkle the fillets with a little of the alcohol (if using), then spread with the salt/sugar/spices mix. Press down gently to adhere.
- Bring the 2 pcs of salmon together like a salt mix sandwich. Wrap tightly with the plastic wrap. Place packet on another piece of plastic and wrap again.
- Place the packet in a glass baking dish. Place a small board on top and then weigh it down with either heavy soup cans or possibly a foil-wrapped brick.
- Chill for at least 2 days and a maximum of 3 days, flipping the salmon package over every 12 hrs and re-weighting. The salmon will shed a lot of liquid.
- Once the curing period's over, unwrap the fish over the sink, and gently rinse off the surface salt cure. Pat dry. Re-wrap with clean plastic wrap till ready to use. The gravlax will keep for several days, tightly wrapped in the refrigerator.
- When ready to serve, slice thinly on an angle with a sharp, thin-bladed knife.
- TIP: If you put the gravlax in the freezer for about 20 min before you plan to slice, it will be easier to achieve thin slices.
- Gravlax is a special kind of preparation which uses a salt/sugar cure and aromatics to both preserve and flavour fresh uncooked salmon. The cure penetrates and removes a great deal of moisture from the fish, and introduces just sufficient salt to effectively "cook" it.
- The result is "cure-cooked" fish with a hard texture and a delicate and delicious flavour. It is quite a bit milder than smoked salmon and I especially like the fresh aftertaste.
- Gravlax is tasty on its own simply sliced or possibly as part of an hors d'oeuvre with fresh herbs and rustic bread and a little lowfat sour cream. It also makes a terrific addition to a brunch menu.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 10 servings | |
| Calories 84 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11318mg | 472% |
| Potassium 35mg | 1% |
| Total Carbs 21.72g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 20.85g | 14% |
| Protein 0.21g | 0% |
