Gravlax with Coriander and White and Black Peppers

Great for breakfast or appetizers. We love salmon in many dishes, but most of all – like gravlax. And I love to add coriander in my food, it’s works great with vegetables. It’s better to use coriander seeds and crush it. Recipe adapted from


1 tsp. whole white peppercorns
1 tsp. whole black peppercorns
2 tsp. coriander seeds
2 tbsp. sea salt
1 tbsp. sugar
1 lb. salmon fillet, skin on

Heat peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle. Mix in salt and sugar.

Rub 1/3 of spice mixture over salmon skin. Place salmon, skin side down in baking glass dish. Rub remaining spice mixture into top of salmon. Cover with parchment paper. Refrigerate a day, discard liquid. Pat the fillet dry with kitchen paper. Slice thin and serve.

2 oz. is about 142 calories

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