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Norwegian Salmon Gravlax with Dill Mustard Sauce

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There are a few very wonderful things about my job as a food and lifestyle blogger. Not only do I get to develop amazing healthy recipes that fuel us with sustainable energy. I also get to take pretty pictures of it.

Another bonus? I get connected with food adventurers and connoisseurs around the globe. Recently I was contacted by the folks at salmon from Norway. If you have been visiting here for a while you would know that salmon is my all time favorite lean protein. When 7 pounds of the freshest Norwegian Salmon arrived at our door life became even more *blissful*

So what’s a girl to do with all of this gorgeous pink fleshed fish. Make gravlax!

Yields1 Serving
Prep Time10 mins
Gravlax Salmon
 1 approximately 2 pound Salmon fillet, skin on
 3 tablespoons Sea Salt
 2 tablespoons organic Sucanat
 1 tablespoon Smoked Paprika
 1 tablespoon coarsely ground Black Pepper
 1 bunch Dill, coarsely chopped
Dill Mustard Sauce
 2 ounces (1/4 cup) Dijon Mustard
 2 ounces (1/4 cup) Olive Oil
 2 ounces (1/4 cup) light Sour Cream
 1 tablespoon White Wine Vinegar
 dash of cracked Black Pepper
 3 tablespoons chopped fresh Dill
 Maple Syrup, Honey or Stevia to taste
Gravlax Salmon
1

Trim salmon fillets. Scrape the skin well and remove all bones (if any).

2

Blend salt, sucanat, smoked paprika and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.

3

Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.

4

Put fish in the refrigerator wrapped tightly in plastic wrap for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

Dill Mustard Sauce
5

Whisk together all ingredients adding dill and then the sweetener last. Taste and adjust seasonings according to preference.

72 Hours

Ingredients

Gravlax Salmon
 1 approximately 2 pound Salmon fillet, skin on
 3 tablespoons Sea Salt
 2 tablespoons organic Sucanat
 1 tablespoon Smoked Paprika
 1 tablespoon coarsely ground Black Pepper
 1 bunch Dill, coarsely chopped
Dill Mustard Sauce
 2 ounces (1/4 cup) Dijon Mustard
 2 ounces (1/4 cup) Olive Oil
 2 ounces (1/4 cup) light Sour Cream
 1 tablespoon White Wine Vinegar
 dash of cracked Black Pepper
 3 tablespoons chopped fresh Dill
 Maple Syrup, Honey or Stevia to taste

Directions

Gravlax Salmon
1

Trim salmon fillets. Scrape the skin well and remove all bones (if any).

2

Blend salt, sucanat, smoked paprika and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.

3

Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.

4

Put fish in the refrigerator wrapped tightly in plastic wrap for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

Dill Mustard Sauce
5

Whisk together all ingredients adding dill and then the sweetener last. Taste and adjust seasonings according to preference.

Norwegian Salmon Gravlax with Dill Mustard Sauce

~ Marla Meridith

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