Directions:
- Scale the salmon and remove the small bones, but leave the skin on. Make a few cuts in the skin for the marinade to penetrate.
- Mix salt, sugar, pepper and sprinkle it underneath and on top of the salmon filet together with plenty of dill.
- Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times.
- Rinse the salmon in cold water. Cut into very thin slices at a slant/ angle without getting too close to the skin, so the dark salmon is included.
- Gravlax sauce: mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
- Serve with lemon wedges and dark rye bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 775.29 Kcal (3246 kJ) | ||
| Calories from fat | 401.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.63g | 69% | |
|---|---|---|---|
| Cholesterol | 193.75mg | 65% | |
| Sodium | 7883.56mg | 328% | |
| Potassium | 1225.89mg | 26% | |
| Total Carbs | 17.42g | 6% | |
| Sugars | 16.56g | 66% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 76.54g | 153% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 84.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 363.84 Kcal (1523 kJ) | ||
| Calories from fat | 188.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.95g | 69% | |
|---|---|---|---|
| Cholesterol | 90.93mg | 65% | |
| Sodium | 3699.73mg | 328% | |
| Potassium | 575.31mg | 26% | |
| Total Carbs | 8.18g | 6% | |
| Sugars | 7.77g | 66% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 35.92g | 153% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 8% | |
| Calcium | 39.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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