Directions:
- SET THE SALMON, skin side down, on a rimmed tray or baking sheet.
- Stir together the dill, salt, sugar, brandy, oil, and pepper.
- Spread the mixture over the salmon, packing it down gently.
- Cover the salmon with plastic wrap and refrigerate for 48 hours.
- FOR THE DRESSING, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
- Whisk in the oil, then refrigerate until needed.
- JUST BEFORE SERVING, brush the dill mixture off the fish and cut the salmon into very thin slices.
- Arrange the salmon slices on a serving platter or individual plates.
- Drizzle some of the honey mustard dressing over it, serving the rest separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.33 Kcal (1940 kJ) | ||
| Calories from fat | 258.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.71g | 44% | |
|---|---|---|---|
| Cholesterol | 95.2mg | 32% | |
| Sodium | 1098.24mg | 46% | |
| Potassium | 582.09mg | 12% | |
| Total Carbs | 23.11g | 8% | |
| Sugars | 16.06g | 64% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 29.04g | 58% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 258.47 Kcal (1082 kJ) | ||
| Calories from fat | 144.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.02g | 44% | |
|---|---|---|---|
| Cholesterol | 53.1mg | 32% | |
| Sodium | 612.64mg | 46% | |
| Potassium | 324.72mg | 12% | |
| Total Carbs | 12.89g | 8% | |
| Sugars | 8.96g | 64% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 16.2g | 58% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.7mg | 7% | |
| Calcium | 47.8mg | 9% | |
* 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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