Citrus Cured Salmon - My way of making simple Gravlax at home

🔴 The recipe of Cured salmon (gravlax), is with less sugar added. I find that the salmon has it natural sweetness and I wanted to bring it wo the plate in a nicer way. The fragrant of the citruses with the fatiness of the salmon are an amazing combination on a plate as a small appetizer salad as a first course.

Find the recipe bellow and let me know if you try it out.

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👉 Ingredients:
➡️ Measurements

Salmon Fresh 450 g
Salt 200 g
Sugar 100 g
Lemon zest 8 g
Orange zest 8 g
Celery 100 g
Cucumber 100 g
Radish 20 g
Green onion 15 g
Olive oil 15 ml
Chillies 3 g
Salmon roe (ikura) 10 g
Lemon juice 6 ml
Coriander fresh 7 g


🔴 In this video, we will make quick Stuffed Peppers with Lamb meat, Rice, and Herbs. This recipe is a quick version of the regular braised peppers with tomato sauce that most of us know. Hope you will enjoy them as I did.

You can find the Recipe in the description below 👇👇

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👉 Ingredients:
➡️ Measurements

Peppers 1200 g
Ground lamb meat 470 g
Rice 200 g
Mint 4 g
Balsamic vinegar 5 ml
Red onion 80 g
Garlic 16 g
Basil 4 g
Tomatoes canned 350 g
Olive oil 60 ml
Salt, Black pepper To taste
Red chili 4 g

➡️ Method of Cooking:

✅ For Curing the Salmon

In this recipe, I am using 1 part of salt and ½ part sugar. Sometimes, when eating gravlax (cured salmon), it is somewhat too sweet for me. This recipe with less sugar and the citruses brings the best in the salmon.

Mix the sugar with the salt. Do not forget to leave some salt for the salad itself. Zest the lemon, lime, and orange to the salt and sugar mix. Rub the mix until the salt and sugar change colour. By rubbing the salt and sugar, we are extracting the natural oils from the zests and the salmon will be more fragrant and will have a nicer taste.

Clean the salmon from bones and the tips of the spine that might go through the middle of the fillet. Into a tray or plate, add the curing mix. Then add the salmon and cover with the rest of the curing mix. Make sure to cover all the salmon, otherwise, the flash can dry out in the fridge. Cover with plastic wrap and refrigerate for about 6-8 hours.

🔴 Note: You can prepare the salmon the night before and then the next day eat it. The more you are keeping the salmon in the curing mix, the saltier and the drier texture the salmon will have. I find the 8 hours is the ideal time for a salmon tail.

When cured, you will see that the curing mixture becomes moist, and these are the juices that the salt and sugar extract from the salmon. Take out the salmon and rinse it under cold water to get rid of the extra curing mix. Paper towel dry it and slice it. Refer to the video for the slicing technique.

✅ For the Vegetables

Clean the vegetables and slice them or using a peeler make strips. Slice the radishes using a mandolin. Slice the green onion stems and place them in cold water with the fresh coriander and radishes. Chop or slice the red chillies, depending on how spicy you would like the salad to be.

✅ Building the Salad

In a bowl, mix the cucumber, celery, and chilli. Season with salt and olive oil. The lime or lemon, I would recommend adding a piece by the salad when serving because if you will add it now, all the vegetables will fall. Place the vegetables on the plate. Then add the radishes and the salmon pieces. Decorate with the scallions and the fresh coriander and zest some lime or lemon on top as well.

✅ Enjoy.

➡️ Timeline:
0:00 Introduction
0:22 Ingredients
0:27 For the Salmon Mix
2:06 Curing the Salmon
2:42 For the Vegetables
4:37 Cleaning & Cutting the Salmon
5:47 Plating

#ThinkOFood #thinkofood #salmo #gravlax#cured #freshsalmo #salmonsalad #AndreyKravchenko

Acknowledges:
Music: https://www.bensound.com/royalty-free-music

Видео Citrus Cured Salmon - My way of making simple Gravlax at home канала ThinkOFood