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Ingredients
Gravlax with Mustard Sauce
- Ingredients
- 1 tsp Juniper berries
- 1 tsp Coriander
- 1 tsp peppercorns
- 4 Tbsps sugar
- 1 tsp fennel seeds
- 6 Tbsps Sea salt
- 500 grams Salmon (skin-on)
- For the sauce
- 60 grams sweet Mustard
- 2 Tbsps honey
- 2 Tbsps apple cider vinegar
- 80 milliliters Canola oil
- salt
- peppers
Crush the juniper berries, coriander seeds, and the peppercorns in a mortar. Mix the crushed spices with the sugar, fennel, and salt. Spread 1-2 tablespoon of the mixture into a flat dish.
Rinse the salmon, pat dry, and place skin side down on top of the spice mixture. Sprinkle the salmon with the remaining spice mixture, cover with plastic wrap, and press down lightly. Place in the refrigerator for 24-36 hours.
For the sauce, mix the mustard with the honey, 1-2 tablespoons warm water, the vinegar, and the oil. Season to taste with salt and pepper. Place in a jar, and shake well to combine. Season to taste before serving.
Remove the salmon from the spice mixture. Rinse the salmon, and pat dry. Cut into thin slices (and halve the slices if you'd like), and serve with the sauce.
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 32.65 g | (33 %) | ||
| Fat | 29.79 g | (26 %) | ||
| Carbohydrates | 24.15 g | (16 %) | ||
| Sugar added | 21.2 g | (85 %) | ||
| Roughage | 0.99 g | (3 %) |