Coriander and chilli gravlax salad

title="Coriander and chilli gravlax salad"
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• 48:25 Prep


• 
  10 Servings


• Capable cooks

Asian flavours from freshly chopped coriander and red chilli give this traditional Scandinavian dish of cured salmon a modern twist.

Featured in
Gourmet Recipes, Fish recipes

Ingredients

• 110g (1/2 cup) white sugar


• 110g (1/3 cup) rock salt


• 1/3 cup chopped fresh coriander


• 1 fresh red chilli, halved, deseeded, finely chopped


• 1 tablespoon vodka


• 4 (about 250g each) skinless salmon fillets


• 1/4 cup chopped fresh coriander, extra


• 1 fresh red chilli, extra, halved, deseeded, finely chopped


• 1 tablespoon extra virgin olive oil


• 1 cup fresh purple basil leaves


• 1 cup fresh mint leaves


• 1 bunch fresh chives, finely chopped


• Extra virgin olive oil, extra, to serve


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the sugar, salt, coriander, chilli and vodka in a bowl. Place one-quarter of the sugar mixture in the base of a deep ceramic or glass dish, large enough to hold the salmon in a single layer. Place salmon in dish. Rub the remaining sugar mixture over the salmon. Cover with plastic wrap, covering the surface of the salmon. Place a plate on top, and press down with weights, such as cans. Place in the fridge, turning once, for 2 days or until the salmon is firm to the touch.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine the extra coriander and extra chilli in a bowl. Rinse the salmon under cold running water. Pat dry with paper towel. Rub the oil over the salmon. Top with the coriander mixture and press to coat. Use a filleting knife to cut the salmon across the grain into paper-thin slices.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine basil, mint and chives in a small bowl. Arrange the gravlax on serving plates. Place the basil mixture in the centre of each plate and drizzle over oil. Serve with lime wedges.
  
  
  

Nutrition

• 530 kj

  Energy




• 6g

  Fat Total




• 1g

  Saturated Fat




• 0.5g

  Fibre




• 16g

  Protein







• 3g

  Carbs (total)

All nutrition values are per serve

Notes

This recipe requires two days of curing time. Time plan tip: Prepare this recipe to the end of step 1 up to 2 days ahead. Continue from step 2 just before serving.

• Author: Michelle Southan


• Image credit: William Meppem


• Publication: Australian Good Taste

Source: taste.com.au