Best 3 Mark Bittmans Gravlax Recipes

"Gravlax", a cured salmon dish with Scandinavian roots, is renowned for its distinctive flavor profile. This recipe, popularized by renowned chef Mark Bittman, offers a delightful rendition of the classic dish. With a blend of salt, sugar, and herbs, this gravlax is transformed into a culinary masterpiece. Whether you're a seasoned cook or a novice in the kitchen, this step-by-step guide will empower you to create an impressive and flavorful dish that will tantalize your taste buds and leave a lasting impression on your guests.

Here are our top 3 tried and tested recipes!

MARK BITTMAN'S GRAVLAX

Mark Bittman's Gravlax image

Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.

Provided by Mark Bittman

Categories breakfast, brunch, lunch, condiments, project, appetizer

Time P1DT15m

Yield At least 12 appetizer servings

Number Of Ingredients 7

Ingredients

1 3- to 4-pound cleaned salmon without the head, skin on
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit or lemon vodka
2 good-size bunches of fresh dill, roughly chopped, stems and all
Lemon wedges for serving

Steps:

Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 23 grams

GRAVLAX

Gravlax image

Provided by Mark Bittman

Categories appetizer

Time P1DT12h10m

Yield at least 12 servings

Number Of Ingredients 4

Ingredients

1 cup salt
2 cups sugar
1 bunch dill, stems and all, chopped
1 2- to 3-pound fillet of salmon, pin bones removed

Steps:

Mix together the salt, sugar and dill. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely. (There will be lots of salt mix; just pile it on.)
Wrap the fish well. If the temperature is below 70 degrees, and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
Unwrap the salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 33 grams

GRAVLAX

Gravlax image

Categories Side Marinate Salmon

Yield makes atleast 12 servings

Number Of Ingredients 4

Ingredients

1 cup salt
2 cups sugar
1 bunch of dill, stems and all, chopped
One 2- to 3-pound salmon fillet, pinbones removed

Steps:

Mix together the salt, sugar, and dill. Put the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
Wrap the fish well. If the air temperature is below 70°F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, crème fraîche, sour cream, or a light vinaigrette.
Variations
Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar. Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill. Refrigerate for 48 hours and proceed as directed.
Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all. Marinate for 12 to 24 hours.

Tips

Use the freshest fish you can find. Sushi-grade salmon is ideal.
Cure the salmon in a cool, dark place for at least 24 hours, but no longer than 72 hours.
The longer you cure the salmon, the firmer it will become. If you prefer a softer gravlax, cure it for a shorter period of time.
Use a variety of herbs and spices to flavor the gravlax. Common choices include dill, fennel, juniper berries, and black peppercorns.
Be sure to rinse the gravlax thoroughly before serving. This will remove any excess salt and cure.

Conclusion Gravlax is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is also relatively easy to make, and it can be cured in just a few days. With a little planning, you can easily impress your friends and family with this classic Scandinavian dish.