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Grilled Salmon Gravlax
© Raymond Hom

Grilled Salmon Gravlax

  • TOTAL TIME: 25 MIN Plus 36 hours curing

Megan Walhood and Jeremy Daniels, owners of Portland, Oregon's Viking Soul Food truck, cure salmon with aquavit before grilling it over hardwood charcoal. They serve it with lefse, a Norwegian flatbread made from potatoes.

  1. One 2 1/2-pound whole salmon fillet, with skin
  2. 3 tablespoons aquavit
  3. 2 1/2 tablespoons light brown sugar
  4. 2 tablespoons kosher salt
  5. 1 teaspoon ground coriander seeds
  6. 1/2 teaspoon ground cardamom
  7. Vegetable oil, for rubbing
  8. Horseradish mayonnaise and radish salad, for serving
  1. Set the salmon skin side down on a large rimmed baking sheet and rub with the aquavit. Let stand for 10 minutes. In a small bowl, combine the brown sugar, salt, coriander and cardamom. Rub the sugar mixture all over the salmon. Cover and refrigerate for 36 hours.
  2. Light a grill or heat a grill pan. Pat the salmon dry and cut it into 6 portions. Rub the salmon skin and the grill with oil. Grill the fish, skin side down, over moderately high heat until the skin is crisp, about 1 minute. Cover the grill and cook the fish over moderate heat until rare within, about 6 minutes. Serve hot or chilled with horseradish mayonnaise and a radish salad on the side.

Suggested Pairing

Clean, medium-bodied white from Italy.



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