After my stay in Norway, I experimented with gravlax recipes and developed this spicier version, which I named after the American delicatessen favorite.
- 1 side salmon, about 2 to 2½ pounds, skin and bones removed
- 1 cup coarse or kosher salt
- ½ cup sugar
- 2 bunches fresh coriander
- 1 bunch fresh Italian parsley
- ½ pound shallots, peeled
- ½ cup molasses
- 2 tablespoons cayenne pepper
- 5 bay leaves
- 4 tablespoons paprika
- 4 tablespoons ground coriander seed
- 4 tablespoons freshly ground black pepper
- 4 tablespoons cracked pepper
- Mustard oil
- Rye toast
- Potato Pancakes (optional)
1. Place salmon on a platter. Combine salt and sugar. Mix well, and coat both sides of salmon with salt mixture.
2. Combine coriander, parsley, and shallots in a food processor and purée. Coat both sides of salmon with purée.
3. Refrigerate salmon for 2 to 3 days.
4. Scrape marinade from fish and discard. Dry fish with paper towels.
5. Combine molasses, cayenne pepper, and bay leaves in a saucepan. Bring to a boil and simmer for 1 minute. Allow molasses mixture to cool and, using a brush, paint fish on both sides with molasses mixture.
6. Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish. Refrigerate salmon overnight.
This recipe serves 10. Nutritional information is based on using 2 lbs of salmon, but does not include Mustard oil, Rye toast, or Potato Pancakes. For nutritional information on Potato Pancakes, please follow the link above.