Let me just start by saying, I never knew making gravlax or lox as some call it, to be so astoundingly easy. If you’re unfamiliar gravlax is cured salmon, just as flavourful as smoked salmon without all the work. Seriously guys this is easier than cooking a salmon in the oven, it took me all of 5 minutes and 2 days in the fridge and the result is stunning! The colour from the beetroot is just unbelievable, wild salmon is beautiful to begin with but infuse it with beetroot and the monochromatic natural fuchsia hue is almost too pretty to eat. Almost.
Winter is officially here, it’s bloody hard to take a good photograph with the sun hidden behind the mountains all day. Now is the essential time to ensure we’re getting enough omega-3 and vitamin D. What’s more enjoyable way than salmon? Those who know me, know that I adore Jamie Oliver. His show Jamie Does, shows him gallivanting on foodie adventures all over the world. This recipe is from the Stockholm edition, I didn’t follow the recipe to the T but it worked out great anyways.
There you have it, I’m going to post my version of the recipe as well. This homemade beetroot gravlax is so beautiful just by itself but I have been enjoying it with fresh simple salads, poached eggs and with india curries.
- 1 whole salmon filet, de boned with the skin on
- 3-6 Tbs coarse sea salt or himalayan salt (the amount varies depending on the size of your salmon)
- 2-4 Tbs raw cane sugar
- handful of fresh dill, chopped
- 1 lemon, zest and juice
- 1-2 medium sized beetroots, grated
- In a large vessel such as a roasting pan, lay your salmon skin side down.
- Sprinkle enough coarse salt to cover the entire salmon, it doesn't have to be exact, just ensure the filet is fully coated in salt.
- Do the same with the sugar.
- Sprinkle the dill, lemon zest, and beetroots in an even layer and press down, douse with lemon juice.
- Wrap the salmon in cling film and weigh it down with whatever you have on hand, bricks wrapped in foil, containers filled with water...
- Sit the salmon in the fridge for 2-3 days, again depending on size. Mine took 2 days and it was medium sized about 1.5 lbs
- When its ready slice thinly to serve, the salmon will keep in the fridge for at least 2 weeks.
