Salmon with Gravlax Sauce
Here's a twist on gravlax, the Scandinavian salmon cured with salt and dill. Our salmon is broiled, seasoned with salt and dill instead of cured in them, but still served with the traditional sauce of mustard-flavored mayonnaise lightly sweetened with honey. Amazing Seafood Recipes
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Recipe Summary
Ingredients
Directions
Notes
Fish Alternatives Because it goes so well with the sauce, salmon is hard to beat for this recipe. However, other thick fillets, such as grouper, sturgeon, or halibut, can be substituted.
Test-Kitchen Tip If you broil or roast salmon fillet with the skin and want to serve it skinless, cook the fillet skin-side down and then simply slide a large spatula between the cooked flesh and the skin and lift the fillet. It's especially easy if you don't oil the skin or pan so that the skin sticks to the pan. Line the pan with aluminum foil for easy clean up.
Suggested Pairing
Dill and salmon are both best with a flavorful wine with lots of acidity. Try a Sauvignon Blanc (such as Sancerre) or Chenin Blanc (such as Vouvray) from France's Loire Valley.