Gravadlax

Name: Gravadlax
Total time: 1 d 12 h 30 min
Yield: 4
Ingredients: 2 Juniper berries; 1 teaspoon Peppercorn; 1 teaspoon Coriander seed; 2 allspice; 2 tablespoons Sea salt; 2 tablespoons sugar; 0.375 cup Beetroot juice; 18 ounces Salmon fillet (ready-to-cook, with skin, bones removed); 1 tablespoon Dill (chopped); 1 tablespoon parsley (chopped); Lemon wedge; Dill (sprigs)

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 1 d 12 h. 30 min.

Ready in

Calories:

270

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	270 kcal	(13 %)
Protein	32.87 g	(34 %)
Fat	10.56 g	(9 %)
Carbohydrates	9.3 g	(6 %)
Sugar added	6.29 g	(25 %)
Roughage	0.51 g	(2 %)

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more nutritional values

Vitamin A	26.19 mg	(3,274 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.01 mg	(0 %)
Vitamin B₁	0.35 mg	(35 %)
Vitamin B₂	0.63 mg	(57 %)
Niacin	18.97 mg	(158 %)
Vitamin B₆	1.21 mg	(86 %)
Folate	38.89 μg	(13 %)
Pantothenic acid	2.45 mg	(41 %)
Biotin	6.38 μg	(14 %)
Vitamin B₁₂	3.89 μg	(130 %)
Vitamin C	2.78 mg	(3 %)
Potassium	876.38 mg	(22 %)
Calcium	33.44 mg	(3 %)
Magnesium	63.54 mg	(21 %)
Iron	1.55 mg	(10 %)
Zinc	1.09 mg	(14 %)
Saturated fatty acids	1.63 g
Cholesterol	90.58 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2
Juniper berries; 1 teaspoon
Peppercorn; 1 teaspoon
Coriander seed; 2
allspice; 2 tablespoons
Sea salt; 2 tablespoons
sugar; ⅜ cup
Beetroot juice; 18 ounces
Salmon fillet (ready-to-cook, with skin, bones removed); 1 tablespoon
Dill (chopped); 1 tablespoon
parsley (chopped)

To garnish: Lemon wedge; Dill (sprigs)

How healthy are the main ingredients?

sugar Dill parsley Dill

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Preparation steps

Grind the juniper berries, peppercorn, coriander seeds and the allspice berries in a mortar and add the salt and sugar.

Place the spice mixture in a large baking dish and add the beetroot juice. Place the salmon in the marinade with the skin up, cover with cling film and weigh down gently. Marinate in the fridge for 1-1.5 days.

Remove the salmon from the marinade, brush off the spices and pat dry. Sprinkle with dill and parsley and serve in thin slices garnished with lemon wedges and dill sprigs.