This is a traditional Scandinavian dish, where local fisherman coated raw salmon in salt, sugar and dill then buried in sand to cure.
Nowadays it’s commonly made with a beetroot cure that stains the salmon a lovely red colour – making it one of my favourite dishes for the kiwi summer christmas table.
This salmon gravadlax recipe is rich in nutrients essential to support you living at optimal health this summer:
Omega 3 are essential fatty acids our body needs, as the modern diet is lacking in healthy omega 3 to omega 6 ratio. Increasing foods rich in omega 3 like salmon help to decrease inflammation in the body.
Vitamin D is a fat-soluble vitamin so increasing your intake of oily fish like salmon will help increase your vitamin D levels, especially during our hot New Zealand summers where sunscreen is put on daily.
Vitamin C is a vital nutrient and can be found in beetroot and lots of other fresh summer fruits and vegetables. It works as an antioxidant to protect our bodies from damage and is involved in the growth of our bones, tendons, ligaments and skin. Ideal for those days where our skin is exposed to the sun a little too long!
This recipe includes sugar to cure the salmon. The sugar helps good bacterias grow which preserves the salmon, leaving it juicy and full of flavour. The actual sugar content, once the preserving process is complete, is minimal.
This recipe is actually very straightforward but does take a bit of forward planning as the cure needs to sit for at least two days in the fridge.
Salmon Gravadlax Recipe
1 fillet of sustainably sourced salmon
2 large beets
1 orange, juice and zest
½ cup himalayan sea salt
½ cup sugar, I like raw coconut sugar
1 bunch of fresh dill
To make the beetroot cure, grate the beets, zest the orange and finely chop the dill into a large bowl. Mix together with salt and sugar.
Place a large sheet of greaseproof paper or cheesecloth on an oven tray or a shallow dish the size of the salmon fillet (this needs to have raised sides to trap any of the juices).
Lay the salmon, skin side down, on the tray. Chop the orange in half and squeeze half of the juice over the fillet.
Cover the salmon with your beetroot cure.
Wrap tightly in the greaseproof paper or cheesecloth and secure with another layer of gladwrap.
Place in the fridge for at least 24 hours but 2-3 days is recommended to achieve the lovely pink colouring.
Serve with a side of sauteed, steamed or grilled cruciferous veggies.
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Disclaimer: This blog post is for educational purposes only. It is not designed to diagnose, treat or cure. We are all unique, for your individual health concerns it is important to discuss these with a BePure Clinical Consultant or relevant health professional.