Sunday, March 12, 2017
Citrus-Cured Gravlax With Toasted Fennel Seeds
Time 10 minutes
Yield 8 to 10 servings
Featured in: At Hanukkah, Chefs Make Kitchen Conversions.
3 to 4 tablespoons Cointreau or other orange liqueur
1 ¼ pounds salmon fillet with skin
¾ cup sugar
¾ cup coarse salt
½ tablespoon fennel seeds, toasted and crushed
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
2 thyme sprigs, leaves crushed
1 dried bay leaf, crumbled
Citrus crème fraîche, for garnish. (See recipe.)
Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.
Adapted from Todd Gray, Equinox Restaurant, Washington
Nutritional analysis per serving (8 servings)
249 calories; 9 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 14 grams protein; 38 milligrams cholesterol; 733 milligrams sodium