With Hanukkah around the corner, I thought I’d try my hand at some Gravlax. My hubby also loves smoked salmon, so it’s also a nice treat for him. We recently did Whole30, and the thing he craved most was a gravlax. Most gravlax is made with sugar, but I replaced the regular sugar with coconut palm sugar and it worked out great. Even if you aren’t celebrating Hanukkah, this is an excellent recipe. It could be great for Christmas morning. However, it does take commitment. The salmon has to cure for about 48 hours. Though you’re not doing much while its doing it’s thing, it still takes planning. Also, I absolutely love capers, and include them in as many things as I can.
When Mezzetta invited us to participate in their Mezzetta Memories holiday giveaways, I knew right away that capers would be on my menu somewhere. We were excited to participate in this giveaway for a couple of reasons; first, our readers can enter to win a gift basket every day in December and we love to give stuff away; second, we don’t use pickled products often enough, and love the inspiration and motivation to include them; third, the giveaway is all about making memories with food, which is what we hope our readers do with every recipes we post.
So, like I said, the salmon does take committment. Once you decide to make it, be sure to get a high quality salmon fillet. Preparing it only takes a few minutes. Once you’re put the recipe together be sure the salmon is tightly wrapped in the foil. It will get hard on the ends if you let them open a little. You can check this when you go to flip it. It’ll sit in the refrigerator for about 48 hours.
When your gravlax is done and you’re ready to slice, be sure you’re using the sharpest knife in your kitchen. You’ll want to make sure the pieces are very thin. Here is a video I found that was really helpful to me.
To me, the cream cheese is what makes this recipes divine. It’s really simple to make, just buy a high quality organic cream cheese. Soften the
Don’t forget to enter the Mezzetta Memories Giveaway, you can win something everyday in December!
Ingredients
1 3-4 lb salmon fillet, skin on
1 cup coconut palm sugar
1 cup sea salt
1 large bunch dill, chopped
1 block organic cream cheese, softened
juice from 1 lemon
2 tbsp Mezzetta Capers
1 tsp caper juice
Instructions
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