Healthy Salmon Gravlax

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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. 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.

47 hours, 50 minutes

Hands-on 10 minutes Overall 48 hours

Nutritional values (per serving, about 50 g/ 1.8 oz)

Macronutrient ratio: Calories from carbs (1%), protein (61%), fat (38%)

Ingredients (makes 10 servings)

• 1 side of salmon (500 g/ 1.1 lb)
• 1 ¹/₂ cups good quality rock salt (93 g/ 3.3 oz)
• zest of 2 lemons (about 2 tbsp)
• 1 tbsp white peppercorns
• bunch of dill, chopped (about 2 cups)
• 2-3 tbsp Erythritol or Swerve
• 1 ¹/₂ tbsp of white spirit (gin, vodka, aquavit etc) or you can use water

Note: nutrition facts for curing spices are included partially.

Instructions

1. Zest the lemon and chop the herbs.
2. Place lemon zest, peppercorns and Erythritol into a spice grinder or mortar and pestle and grind until fine. Mix with rock salt and spirit to form a rough paste.
3. Lay cling wrap out on bench and spread a third of the cure over the centre of it. Place half of the chopped dill on top of the salt cure.
4. Place the salmon on top of the cure and spread the remaining dill over and around the fillet. Cover with the balance of the salt cure. You want the dill to be the closest ingredient to the salmon.
5. Wrap cling wrap very tightly around fish and cure and add a few more cling wrap layers. Place in a container and sit a plate on top, weighted with tin cans.
6. Sit in the refrigerator for 48 hours, turning every 12 hours or so. The salmon will be cured when it is firm to the touch. Wipe salt cure off.
7. Gently run a sharp knife under the skin to remove. Slice salmon thinly. Salmon gravlax will keep for 3 to 5 days in the refrigerator.

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