Citrus Cured Salmon Gravlox
After catching a whole bunch of fresh chinook and coho salmon after fishing in Port Renfrew, we tried out this great recipe, originally posted by the Globe and Mail’s Rob Feenie.
Never having tried Gravlox before, it turned out spectacular, far above expectations. So tasty, the salmon just melted in your mouth. Gravlox is Scandinavian lox, or salt cured fish. The citrus added to the curing gave the salmon a nice taste, and the potato salad and sauce both complemented it.
Highly recommended! A taste of Scandinavia here in Vancouver Island BC.
Citrus Cured Salmon with Warm Potato Salad and Horseradish Grainy Mustard Vinaigrette
- 3 lemons, zested and finely grated
- 3 limes, zested and finely grated
- 3 oranges, zested and finely grated
- 1 1/4 cups coarse salt
- 1 cup sugar
- 1 filet of salmon (steelhead is best)
Mix the citrus, salt and sugar thoroughly together. Lay the salmon with the flesh side up on a baking tray. Coat the flesh with the citrus cure, packing it until about 1/8 to ¼ inch thick. Cover with plastic wrap and leave in the refrigerator for 12 hours.
After 12 hours (no longer), rinse the cure off and pat dry. Using a sharp knife, slice the salmon into 1-inch thick slices on an angle and set aside.
Horseradish Grainy Mustard Vinaigrette
- 3/4 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/4 cup horseradish
- ½ tablespoon lemon juice
- 1 teaspoon honey
- I cup sunflower or canola oil
- 1/2 teaspoon salt
- Black pepper to taste
Combine all ingredients together, except for the oil, and salt and pepper. Mix together with a hand blender.
Slowly add oil and continue to mix until fully incorporated and emulsified.
Season to taste with salt and pepper.
- 5 pounds baby white nugget potatoes
- Chicken stock
- Pinch of saffron (made into a tea with hot water)
- Olive oil
Wash potatoes well and cut into 3/8-inch thick rounds. Place in a pot with enough chicken stock or water to cover potatoes. Add saffron tea.
Bring to a boil and reduce heat and simmer until tender. Check doneness; there should be a little resistance when pierced with a paring knife.
Strain and cool on a baking sheet. Drizzle lightly with olive oil.
Dijon Dill Mayonnaise
- 1/2 cup mayonnaise
- 2 teaspoons chopped dill
- 2 teaspoons Dijon mustard
Mix all ingredients together until well combined.
Heat sliced salmon on a parchment-lined baking sheet until just warm; salmon should be blue rare. Dress potatoes with horseradish vinaigrette and place in the centre of a plate. Place salmon and drizzle with Dijon dill mayo in a zigzag pattern. Toss micro cilantro with lemon juice and place on top to garnish.
To be safe, when working with raw fish, before making sashimi, brining, or smoking, it should first be frozen to -10c to kill any roundworms or other parasites.