Heart-Healthy Beet Gravlax
Elevate your culinary game with this vibrant and nutritious Heart-Healthy Beet Gravlax, a Scandinavian-inspired recipe that combines striking colors with wholesome ingredients. Fresh salmon is cured to perfection in a ruby-hued blend of grated beetroot, fresh dill, zesty lemon, and a hint of juniper berries, creating a delicate balance of earthy sweetness and refreshing citrus notes. This no-cook recipe is as simple as it is stunning, requiring just 30 minutes of preparation followed by 48 hours of curing to achieve a silky, melt-in-your-mouth texture. Ideal for serving on whole grain bread, leafy salads, or as part of an elegant appetizer spread, this dish is as visually dazzling as it is heart-smart. Perfect for entertaining or a health-conscious treat, this beet gravlax is a must-try for food enthusiasts seeking bold flavors and nutrient-packed ingredients.
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Ingredients
- 600 grams fresh salmon fillet
- 1 medium fresh beetroot
- 30 grams fresh dill
- 30 grams coarse sea salt
- 15 grams granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon black pepper
- 1 teaspoon juniper berries, crushed
Directions
Step 1
Begin by placing the salmon fillet skin-side down on a large piece of plastic wrap. Ensure all pin bones are removed from the salmon.
Step 2
Peel and grate the beetroot using a box grater or a food processor. You should have about 1 cup of grated beets.
Step 3
In a bowl, mix together the grated beetroot, coarse sea salt, granulated sugar, lemon zest, black pepper, and crushed juniper berries.
Step 4
Chop the fresh dill and mix into the beet and spice mixture.
Step 5
Spread the mixture evenly over the flesh side of the salmon, ensuring all areas are covered.
Step 6
Wrap the salmon tightly in plastic wrap, double wrapping if necessary to prevent leakage.
Step 7
Place the wrapped salmon on a baking dish and weigh it down with a heavy object, such as a saucepan or canned goods, to help the curing process.
Step 8
Refrigerate the weighed-down salmon for 48 hours, turning the fillet after 24 hours to ensure even curing.
Step 9
Once the curing process is complete, remove the salmon from the refrigerator. Unwrap and gently scrape off the beet mixture, rinsing the fillet if necessary and patting dry with paper towels.
Step 10
Slice the gravlax thinly against the grain using a sharp knife, and serve as desired, such as on whole grain bread with a little yogurt or on a salad of leafy greens.
Nutrition Facts
| Serving size | 834.6 grams (834.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1242 |
| Total Fat 49.40g | 63% |
| Saturated Fat 9.80g | 49% |
| Cholesterol 366mg | 122% |
| Sodium 12112mg | 527% |
| Total Carbohydrate 36.10g | 13% |
| Dietary Fiber 6.80g | 24% |
| Total Sugars 25.40g | |
| Protein 156.50g | 313% |
| Vitamin D 2221IU | 11104% |
| Calcium 191mg | 15% |
| Iron 7mg | 41% |
| Potassium 3799mg | 81% |
Source of Calories