Try this Ginger Soy Gravlax recipe, or contribute your own.
Suggest a better description1. fillet, debone, remove pinbones, leave skin on! 2. combine the salt, sugar, ginger, pepper, serrano, and cilantro in a food processor, Mix until it forms a thick green paste. 3. cover the bottom of a lage shallow roasting pan with 1/2 of the mixture. Place fillets on the mixture, SKIN SIDE UP. 4. cover the fish with the remaining mixture, cover well & refrigerate for 48 hours! 5. cook sugar to soft ball stage, add soy sauce and cook 2 minutes, thicken with cornstarch slurry until the sauce coats the back of a spoon well. 6. remove salmon fillets from the cure and rinse carefully, pat dry. 7. cover a large shallow roasting pan with 1/2 of the soy mixture, place the fillets on mixture skin side up, pour the remaining soy mixture on top of fillets. Cover well and refrigerate 24 hours. 8. wrap fillets in cheesecloth, freeze. 9. Thaw about 1/2 way (easiest temp to slice) pull back cheesecloth from fillet, remove skin that is in your way, slice paper thin. You may serve on a bed of baby greens with sesame dressing, approx 5 slices per salad or serve any way you like gravlax. NOTES : Yields 9-11 pounds of gravlax. Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 565 by CuisineArt
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Serving Size: 1 Serving (10009g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12653 | ||
Calories from Fat: 32 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2473377.9mg | 85289 % | |
Potassium 2668.9mg | 70 % | |
Total Carbohydrate 3240.4g | 953 % | |
Dietary Fiber 20g | 80 % | |
Sugars, other 3220.4g | ||
Protein 32.6g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12653
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