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Coriander and chilli gravlax salad
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Prep Time:
2905 minutes
Cook Time:
Total Time:
2905 minutes
Elevate Scandinavian cured salmon with lively Asian coriander and red chili.
Ingredients:
  • 110g (1/2 cup) white sugar
  • 110g (1/3 cup) rock salt
  • 82.50 ml chopped fresh coriander
  • 1 fresh red chilli, halved, deseeded, finely chopped
  • 20.00 ml vodka
  • 4 (about 250g each) skinless salmon fillets
  • 62.50 ml chopped fresh coriander, extra
  • 1 fresh red chilli, extra, halved, deseeded, finely chopped
  • 18.20 gm extra virgin olive oil
  • 250.00 ml fresh purple basil leaves
  • 250.00 ml fresh mint leaves
  • 1 bunch fresh chives, finely chopped
  • Extra virgin olive oil, extra, to serve
  • Lime wedges, to serve
Instructions:
  • Mix the sugar, salt, coriander, chili, and vodka in a bowl. Spread a quarter of the mixture in the bottom of a deep ceramic or glass dish that fits the salmon. Place the salmon in the dish and coat with the remaining mixture. Cover tightly with plastic wrap, then place a plate on top and weigh it down with cans. Refrigerate, flipping the salmon once, for 2 days until firm.
  • Mix the additional coriander and chili in a bowl. Wash the salmon under cold water, then dry it with paper towels. Rub oil on the salmon and sprinkle with the coriander mixture, pressing gently to cover it. Slice the salmon thinly across the grain using a filleting knife.
  • Mix together basil, mint, and chives in a small bowl. Divide the gravlax among serving plates. Spoon the herb mixture into the middle of each plate and drizzle with oil. Serve with lime wedges.

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