- Prep time 20 minutes
- Total time 24 hours & 30 minutes
- Portion size 50 servings
In bowl, mix together sugar, salt, peppercorns, juniper berries, coriander seeds and shallots. Place large piece of plastic wrap on work surface; place half of the sugar mixture in centre, then place fish on top. Spread remaining sugar mixture over fish; drizzle with Calvados. Wrap up fish in plastic wrap.
Place salmon on baking sheet; place cutting board on top, then weigh down with can on top. Refrigerate for 24 hours, turning salmon over a few times. Remove plastic wrap; pat dry with paper towel, removing almost all of the peppercorn mixture. To serve, slice salmon thinly against the grain, on a slight diagonal. Serve with Spicy Pink Peppercorn Sauce.
Spicy Pink Peppercorn Sauce
In food processor, purée 2 cups plain Greek yogurt, 2 tsp each orange and lime zest, and 1 tsp each pink peppercorns and pepper. Add 1⁄4 cup chopped chives. Season with salt to taste. (Make-ahead: Can be refrigerated for up to 3 days.) Makes about 2 cups.
Did You Know?
Gravlax refers to salmon that is cured with salt and sugar.
Nutritional facts PER SLICE WITH 1 TBSP SAUCE: about
- Calories 45
- Total fat 3 g
- Saturated fat 1 g
- Sodium 170 mg
- Protein 5 g