Best Nordic Gravlax With Caraway Coriander Recipes

VINCENT HODGINS'S MOROCCAN SPICED GRAVLAX

Vincent Hodgins's Moroccan Spiced Gravlax image

Provided by Mark Bittman

Time 15m

Yield at least 12 servings

Number Of Ingredients 12

Ingredients

1 tablespoon fennel seeds
1 tablespoon anise seeds
1 tablespoon caraway seeds
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 clove
1 cardamom pod
1 teaspoon ground cinnamon
1/4 cup sugar
1/4 cup salt
2 tablespoons fresh cracked black pepper
1 2- to 3-pound fillet of salmon, pin bones removed

Steps:

Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.
Wrap the fish well, and refrigerate for 48 hours.
Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 3 grams, Sodium 238 milligrams, Sugar 4 grams, TransFat 0 grams

EASY GRAVLAX

Easy Gravlax image

We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1/2 cup sugar
1/4 cup coarse salt
1 tablespoon whole white peppercorns, crushed
1 tablespoon coriander seeds, crushed
2 one-pound center-cut salmon fillets, skin on
2 ounces fresh dill, coarsely chopped
1/4 cup aquavit or vodka

Steps:

Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
Place one fillet on top of the other, and wrap tightly in plastic wrap.
Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.