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Course: appetizer, hors d'oeuvre
Total time: a day or more
Skill level: Easy
Cost: Moderate
Yield: 10 servings as a starter or more as hors d'oeuvres
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Notes

After my stay in Norway, I experimented with gravlax recipes and developed this spicier version, which I named after the American delicatessen favorite.

Ingredients

  • 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)

Directions

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.

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Nutritional Information

Nutrients per serving

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.

234kcal (12%)
48mg (5%)
7mg (11%)
43mcg RAE (1%)
538mg
56mg
19g
7g
2g
11g
50mg (17%)
1949mg (81%)
3g (14%)
13g (19%)
2mg (10%)