Norwegian Salmon Gravlax with Dill Mustard Sauce

By on 05/12/2015

Norwegian Salmon Gravlax with Dill Mustard Sauce

Gravlax Salmon
1 approximately 2 pound Salmon fillet, skin on
3 tablespoons Sea Salt
2 tablespoons organic Sucanat
1 tablespoon Smoked Paprika
1 tablespoon coarsely ground Black Pepper
1 bunch Dill, coarsely chopped
Dill Mustard Sauce
2 ounces (1/4 cup) Dijon Mustard
2 ounces (1/4 cup) Olive Oil
2 ounces (1/4 cup) light Sour Cream
1 tablespoon White Wine Vinegar
dash of cracked Black Pepper
3 tablespoons chopped fresh Dill
Maple Syrup, Honey or Stevia to taste

Gravlax Salmon
Trim salmon fillets. Scrape the skin well and remove all bones (if any).
Blend salt, sucanat, smoked paprika and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.
Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.
Put fish in the refrigerator wrapped tightly in plastic wrap for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.
Dill Mustard Sauce
Whisk together all ingredients adding dill and then the sweetener last. Taste and adjust seasonings according to preference.


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