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Norwegian Salmon Gravlax with Dill Mustard Sauce

 '--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
1

'--Gravlax Salmon

2

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

3

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.

4

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

5

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
6

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