adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coriander and chilli gravlax salad
0 Likes
Prep Time:
2905 minutes
Cook Time:
Total Time:
2905 minutes
Elevate classic cured salmon with a zesty Asian twist of coriander and red chilli.
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
  • 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 sugar, salt, coriander, chilli, and vodka in a bowl. Spread a quarter of the mixture in a dish large enough to fit the salmon. Put the salmon in the dish. Coat the salmon with the remaining mixture. Cover with plastic wrap directly on the salmon, place a plate on top, and add weights (like cans). Refrigerate for 2 days, flipping once, until salmon is firm.
  • Mix the additional coriander and chili in a bowl. Rinse the salmon under cold water, then pat it dry. Rub the oil all over the salmon and sprinkle it with the coriander mixture, pressing gently to coat. Slice the salmon thinly across the grain using a filleting knife.
  • In a small bowl, mix together basil, mint, and chives. Arrange the gravlax on serving plates, then place the herb mixture in the center of each plate and drizzle with oil. Serve with lime wedges.

Similar Recipes