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.
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Serving size about 50 g/ 1.8 oz
Allergy information for Healthy Salmon Gravlax
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Pork free
✔ Coconut free
✔ Shellfish free
Nutritional values (per serving, about 50 g/ 1.8 oz)
Net carbs0.1 grams
Calories from carbs 1%, protein 61%, fat 38%
Total carbs0.2 gramsFiber0.1 gramsSugars0 gramsSaturated fat0.6 gramsSodium253 mg(11% RDA)Magnesium17 mg(4% RDA)Potassium236 mg(12% EMR)
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.
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