High Protein Beet Gravlax

Elevate your culinary game with this High Protein Beet Gravlax, a modern twist on the Scandinavian classic. This stunning recipe combines the rich, buttery texture of fresh salmon with earthy grated beetroot, tangy Greek yogurt, and a vibrant blend of hemp seeds, flaxseed meal, and aromatic spices, creating a dish that's both nutritious and visually striking. The curing process, enhanced by zesty lemon and fragrant dill, infuses the salmon with bold, complex flavors while preserving its tenderness. Perfect for meal prep or an elegant party appetizer, this make-ahead dish requires minimal hands-on time but delivers maximum impact. Serve it thinly sliced alongside fresh bread, crisp crackers, or a refreshing salad for a protein-packed treat that’s as healthy as it is indulgent.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:2880 mins

Total Time:2910 mins

Servings: 8

Ingredients

• 1 pound Fresh salmon fillet
• 1 medium-sized Raw beetroot
• 1 cup Greek yogurt
• 1.5 cups Coarse sea salt
• 1 cup Sugar
• 0.5 cup, chopped Fresh dill
• 1 tablespoon Lemon zest
• 1 tablespoon Cracked black pepper
• 1 teaspoon Caraway seeds
• 0.25 cup Hemp seeds
• 0.25 cup Flaxseed meal

Directions

Step 1

Begin by preparing the beets: Peel and coarsely grate the beetroot. In a large mixing bowl, combine the grated beetroot with the Greek yogurt until evenly mixed.

Step 2

In a separate bowl, mix together the coarse sea salt, sugar, dill, lemon zest, cracked black pepper, caraway seeds, hemp seeds, and flaxseed meal. Ensure the mixture is well combined to distribute the flavor evenly.

Step 3

Lay the salmon fillet skin-side down in a large baking dish or on a rimmed sheet pan. Spoon the beet and yogurt mixture over the flesh side of the salmon until it is completely covered.

Step 4

Generously pack the salt, sugar, and seed mixture onto the beet-covered salmon, ensuring an even coating across the entire fillet.

Step 5

Cover the entire mixture with plastic wrap or parchment paper. Place a second tray on top of the salmon and weigh it down with canned goods or a similar weight to press the marinating mixture into the salmon.

Step 6

Refrigerate the salmon for at least 48 hours, and up to 72 hours, allowing the flavors to permeate and cure the salmon.

Step 7

After curing, gently rinse the salmon under cold water to remove excess salt and curing mix, then pat it dry with a clean towel.

Step 8

Slice the gravlax thinly at an angle, starting from the tail end, and serve with a selection of bread, crackers, or a fresh salad.

Nutrition Facts

Serving size	1439.3 grams (1439.3g)

Amount per serving	% Daily Value*
Calories	2238

Total Fat 70.90g	91%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 0.00g
Cholesterol 285mg	95%
Sodium 138342mg	6015%
Total Carbohydrate 237.60g	86%
Dietary Fiber 15.80g	56%
Total Sugars 212.80g
Protein 152.60g	305%

Vitamin D 1679IU	8395%
Calcium 468mg	36%
Iron 12mg	66%
Potassium 3834mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 27.8%

Carbs: 43.2%