I might be risking a mass revolt here… but I don’t like smoked salmon all that much.
Yes, before you ask, I have tried it in many ways and on a number of occasions and it just doesn’t do it for me.
I’ll probably be run out of town now, as I live in an area that is famous for its salmon products, especially its smoked salmon.
I do however love this salt-cured low-carb salmon, or gravlax, or gravadlax. You can use it in all the ways that you would normally use smoked salmon (in
Savory Salmon Fat Bombs, Keto Omelet Wrap with Salmon & Avocado or Keto Salmon & Cream Cheese Mug Muffin).
It’s particularly good to make up for a keto dinner party or brunch when you really want to impress.
Can you imagine casually passing around a platter of your own cured salmon? And nobody will ever know that the hardest part of the process is waiting for a couple of days before you can pop a thinly sliced morsel of it in your mouth.
You can play with the herbs and flavours as much as you like, once you get the hang of the process.
Note: nutrition facts for curing spices are included partially as most are discarded.
1 days, 23 hours, 50 minutes Hands-on 10 minutes Overall 48 hours
about 50 g/ 1.8 oz
Allergy information for Sugar-Free Salmon Gravlax
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Pork free
✔ Coconut free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, about 50 g/ 1.8 oz)
Net carbs 0.1 grams Protein 10.8 grams Fat 3 grams Calories 76 kcal
Calories from carbs
1%, protein 61%, fat 38%
Total carbs 0.2 grams Fiber 0.1 grams Sugars 0 grams Saturated fat 0.6 grams Sodium 253 mg ( 11 % RDA) Magnesium 17 mg ( 4 % RDA) Potassium 236 mg ( 12 % EMR) Ingredients (makes 10 servings)
1 side of salmon (500 g/ 1.1 lb)
cups good quality rock salt (93 g/ 3.3 oz) 1/ 2 zest of 2 lemons (about 2 tbsp)
1 tbsp white peppercorns
bunch of dill, chopped (about 2 cups)
Erythritol or Allulose 1
tbsp of white spirit (gin, vodka, aquavit etc) or you can use water 1/ 2
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