Gravlax, a Scandinavian delicacy, is incredibly easy to make at home. This recipe combines the classic technique with a modern twist, using fresh peaches and rosemary to create a delightfully unique flavor profile. You'll be amazed how simple it is to elevate a simple salmon fillet to gourmet levels!
I first discovered gravlax a few years ago during a trip to Sweden. The subtle brininess of the salmon, perfectly balanced by the sweetness of the peach, was a revelation. It's a perfect appetizer, a stunning centerpiece for a brunch, or a unique addition to a charcuterie board. It's the kind of recipe you can impress your friends with but is easy enough to do it on a week night!
Required Equipments
- Small bowl
- Whisk
- Large shallow dish
- Plastic wrap
- Knife
- Measuring spoons and cups
Gravlax with Peach and Rosemary Cure: Frequently Asked Questions
Gravlax with Peach and Rosemary Cure
This Gravlax recipe infuses salmon with a delicate balance of sweet and savory flavors from rosemary and peach. Simple, elegant, and perfect for any occasion!
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare your salmon. Gently pat a 1-pound salmon fillet dry with paper towels. Any excess moisture will dilute the cure. Remove any pin bones. Trust me, you dont want to bite into one of those!
- Next, make your cure mixture. In a small bowl, whisk together 1/4 cup kosher salt, 2 tablespoons brown sugar, 2 tablespoons chopped fresh rosemary, and the zest of one orange. Ah, the aroma alone is amazing!
- Now, combine everything. Place the salmon, skin-side down, in a large, shallow dish. Evenly distribute the cure mixture over the salmon fillet, making sure to coat the entire surface. Gently press the cure to adhere to the fish.
- Time to cure it! Cover the dish tightly with plastic wrap and refrigerate for at least 48 hours, or up to 72 hours for a more intense flavor. Flip the fillet halfway through the curing process. That way you ensure that all sides get that wonderful curing treatment.
- After curing, rinse and pat dry. Remove the salmon from the dish and gently rinse it under cold running water to remove the excess cure. Pat it completely dry with fresh paper towels. This step ensures that only the flavor of the cure remains.
- Slice and serve! Once it's totally dry, thinly slice the gravlax against the grain. Arrange the slices on a platter, garnish with thinly sliced fresh peaches and extra rosemary sprigs. Serve immediately with some crusty bread and you're golden!
📝 Notes
- For a more intense flavor, increase the curing time to 72 hours. Adjust to your preference!
- Don't over-rinse the salmon after curing; you want to retain some of the cure's flavor.
- If your rosemary is particularly strong, reduce the amount slightly to your taste
🍎 Nutrition
Calories: 250 kcal
Protein: 25 g
Fat: 18 g
Carbohydrates: 2 g
Fiber: 0 g
Calcium: 20 mg
