CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS
Provided by Joan Nathan
Categories appetizer
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
- Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
- When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 18 grams
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Lindelwa Benoncy
[email protected]5 stars! This recipe is a keeper.
King Sara
[email protected]This was my first time making gravlax and it turned out amazing! The instructions were clear and easy to follow.
Takunda Vanlee
[email protected]I've been making this gravlax recipe for years and it's always a crowd-pleaser. The citrus and fennel seeds give it a really unique flavor.
Kanchon Chowdhury
[email protected]This recipe was easy to follow and the gravlax turned out great! I served it with a dill sauce and it was a big hit.
Samu Kinikinirausese
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Itz XHINE Music
[email protected]The gravlax was a bit dry. I think I'll try using a different curing method next time.
Debra Campbell
[email protected]This dish was a bit too salty for my taste. I think I'll reduce the amount of salt in the marinade next time.
Hugo Rocha
[email protected]I was a bit skeptical about the fennel seeds, but they really added a nice touch of flavor. This is a great recipe for a special occasion.
M Muavia
[email protected]Delicious! The citrus marinade made the salmon so flavorful and moist. I will definitely be making this again.
Kea Manzi
[email protected]Easy to follow recipe. Turned out great!
Tammy Lavia
[email protected]I've made gravlax before, but this recipe was the best yet. The citrus marinade really infused the salmon with flavor, and the fennel seeds gave it a nice crunch. Will definitely make again!
Christina Calise
[email protected]This citrus-cured gravlax was a hit at my last dinner party. The flavors were bright and complex, and the fennel seeds added a nice touch of warmth. I'll definitely be making this again.