Beet-Cured Salmon Gravlax - Food Wishes
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- เผยแพร่เมื่อ 14 มิ.ย. 2018
- Learn how to make Beet-Cured Salmon Gravlax! While curing your own salmon at home does take a few days, it’s a simple procedure, and the results are extraordinary! Bagels and cream cheese sold separately. Visit foodwishes.blogspot.com/2018/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Beet-Cured Salmon Gravlax recipe!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/266045/Beet-Cured-Salmon-Gravlax/
I'm from Sweden and we make gravlax for almost all of our holidays. I often go for beet-curing since it develops that beautiful color. I really recommend to put some dill and lemon zest along with the beets, and for a little extra spice - a few drops of vodka (or Akvavit) :)
😋👍
I make it all the time next time I’ll use your recipe! Thank you so much for sharing !!!
I’m making it for the first time and had the idea of using lime zest, dill, beet, and light brushing of blueberry vodka. We’ll see how it turns out
Oh man, that color is GORGEOUS! I've never liked smoked salmon or gravlax, but that is so beautiful it makes me want to try again...
FaerieDust have you tried it?
i am mecanic from siberia, i make this often from fish from my rivers. i use old car tire from shop for weight, and do cure outside. i like use dill and chervil, and eat on bread with smetana and zakuski (pickle tomato, cucumber). thenks for video
Try it with some thinly sliced cucumber. Total game changer.
Tom Haflinger how? I would like to try
I saw a video last week ( th-cam.com/video/wM3JstgRNHw/w-d-xo.html ) pairing lox with cucumber slices and it looked really good. Later that day, I was at a house party, and someone prepared crackers topped with cream cheese, lox, dill, capers and cucumber slices. Wafer thin. It was a coincidence. It was a nice "pop" to bite through, and a fresh taste. But that's my taste, anyway. I love pickles on a sandwich, for example. But between the cured fish and the brined capers, you really don't need the cucumber to be pickled for this to come together.
You do you.
You are, after all, the Harrison Ford of how thick to cut what's technically a gourd.
I have to say, aside from pickles, I never really saw the point of cucumbers (aside from pickles) until a few years ago when my roommate was cutting one up for a sandwich. I don't know why it never hit me until that moment, but the air was overtaken by this melon, almost floral scent. Since that time, I've become really sensitive to the aroma of melon and its culinary value. Tzatziki started making a whole lot of sense after that.
Tom Haflinger Got to Google cucumber sandwiches, the English actually have a song extolling it's savor.
Hello Chef John. Here's a fun little thing you can do as well. Use the gravad mixture, the salt and sugar. And cure egg yolks. They turn out amazing, and you can eat them as is, or even better, grate them over a dish for an amazing boost to the savory factor.
Food safety note that Chef John didn't mention. Use Sushi grade salmon. Farmed and wild fish (especially wild) can and usually contains parasites of some form or another. Sushi grade has been inspected and essentially shown to be parasite free. The only time this is super relevant is when you are going to eat the salmon raw, cold cured, or cold smoked, as these methods don't kill encysted parasites or eggs from them.
While the odds of catching something are low, finding out you have tapeworms or the like due to fish that wasn't the correct grade or prepared properly still sucks. Not picking on Chef John about this, just something that is heavily noted up here in Alaska as we catch and eat a lot of salmon. Honestly, I'm not sure how widely this is known but it is a thing to remember.
That or you can 'candle' your salmon before hand. Basically, hold the salmon over a super bright light. Anything that is a different density than the fish will show up as a dark spot. Those will usually be cysts or parasites. Sushi grade fish has been candled or otherwise inspected as such. Otherwise, freezing salmon (commercially caught stuff is *usually* flash frozen) at temps below 0f for 7 days will usually be sufficient to kill them as well.
Just depends on where you get your fish, the grade of it, etc.
You read my mind. I was about to post a similar comment I ran across yours. Important information.
North Polar damn I love fish! I only eat fully cooked so I’m that case I’m all set??
Yup, so long as it's been deep frozen or properly cooked, no issues.
Do you have to skin the fish to do this "candle" thing?
I've been making gravlax for years...and it rocks! I like the beet take on it. I came up with my own recipe/method after the first few times. I'm not a fan of dill, so I came up with the addition of...wait for it...caraway seeds! I've never seen salmon paired with caraway, but, oh, man! Does it work! And instead of the ungainly weight, I figured that vacuum sealing would apply even pressure all around the fish, and it totally works. And somehow, it shortens the cure time by about half. Kind of the same way as a vacuum marinade works. I might have to add some beet root to the next batch. A friend likes my gravlax so much that he ordered 5 wild-caught Alaskan salmon filets for me to process.
Nights I get to unwind with Chef John and a fresh Food Wishes upload are the best nights.
Lovely to see you curing salmon without the alcohol that is present inmost recopies but completely unnecessary. We have a lot of sick fish up here in the Great White North and I have been curing it for years. My latest creation was Birch Syrop, with sumac and juniper berries, delicious. It is a simple process that produces wonderful results. I hope all your viewers take this recipe and play and enjoy..
I lived in Alaska for 19 years when I was a young man. I had salmon 100 ways including gravlax. I never thought about using beets...that is a gorgeous looking dish. Bravo!
That's so beautiful! I never thought about combining salmon and beetroots together, guess I should give it a try!
Made gravlax for the 1st time a few weeks ago. Easy and delicious. Your beet gravlax is a must try. Thanks.
Wonderfully inventive, CJ! I do the dill version about 4x per year, but will totally do this version--we love beets! My wife sent me to the market for a dozen of those root vegetables, but they only had 11. She said I was "a beet off".
After all, you are the Courtney Cox of your Salmon Gravlax.
Not to be that guy (totally being that guy) ''grav'' is a shortening of the word ''gravad'', which means ''cured'', and ''lax'' means ''salmon'', so saying ''salmon gravlax'' is like saying ''salmon cured salmon''. Just thought I'd let you know, I hope this has been very informative, my rate is 20$/hr.
And "Paraguay river" means "River-river river". Just a fun fact for you!
Smh head...
Mint Ketchup Came here to say this.
I'm going to let you off the hook by being an even worse that guy. Gravad means buried. That brick is a substitute for the dirt on top of the fish in the ground.
The slices look gorgeous! Like a sunset
Literally the prettiest lox bagel I’ve ever seen!
Really interesting recipe, definatelly gonna try this! One thing I gotta say, is that the A in gravlax is pronounced more like the A in "Bark" or "Park". The word translated from Swedish to English is Grave salmon. It originates from the 17th century where salmon was buried in salty sand and left to ferment. It used to be a lot more similar to surströmming, but the recipe has evolved into what we have today.
Ok this came out amazing for me! It is super buttery and tender, and only mildly fishy the way it’s supposed to be. You don’t even really taste the beet, it just gives it a beautiful color. It was really really easy to make. There is no excuse not to make this unless you don’t like cured salmon. I want to share a picture but alas, I cannot. Just know that it was perfectly delicious and perfectly beautiful on a bagel with cream cheese. Great recipe chef, thank you!
This is absolutely gorgeous! Definitely will make it!!!
John has one of the best voices ever. I love his voice
Such mesmerising colour wow
wow you are going to make a great cook out of me, my first experience with gravlax sounds delicious, thank you.
we did this in culinary school! it looks great if you use it to make salmon roses! the two tone really pops out
I love mine with fresh dill and some lightly pickled red onion, which helps cut the sweetness. Thanks Chef
Excellent! Thank you for being yourself in this video! Jajajaja love it!
Hey guys!! I just finished making the salmon and it was absolutely amazing!! However, I changed two things: I used precooked beet (which perhaps lead to a slightly more purple penetration, nothing too noticeable) and added dried dill in the salt mixture and over the grated beet, which added a nice dill touch into the flavor.
This channel is truly my happy place. This beautiful recipe is the perfect vision to hold on the way to Sleepy Town. I will definitely be making this soon. Nightnight!
I just have to try this for our next Swedish Christmas eve dinner, that color is amazing :)
My old boss taught me this recipe about 8 years ago. Brings back a lot of memories.
Just love all your videos.. So much attained with minimal efforts and added to that your voice 😍❤
Gorgeous! Thanks, Chef John! Have a great weekend! ;)
Also that bagel at the end was so beautiful I had to call my girlfriend over from across the room so she could see it, too.
Danielle Anderson Yes. I sent mine a screenshot of it
Kind of has an "ombré" quality to it. Beautiful!
my boyfriend is sitting right next to me and screamed when he saw it
he might have beagelophobia
Midsummer eve is coming upon us, would love to see Chef Johns take on pickled herring. I will definitely put this gravlax on the table with the other mandatory dishes, and some not that mandatory.
Stunning!
Harry Chapin of beet scrapin! You always come up with one of those for almost every video!!!!
Beautiful video and result. Really enjoying your videos and laid back style
That looks amazing!
I love this guy!
Oh that so good gotta try it
a wild gravlax appears!
Chef John used Beet. It's super effective.
Awesome video John!
Its been 1 day, way to go. Thank you Chef John
I went to the store to buy some roles for easter... but I had seen this video - I bought salmon, beats and the rest is to be seen - I'll post a video
Nice, must try this. Thanks
That would make a pretty unique sushi topper too I think. It is simply stunning.
super yummy... looks great.
Very unique recipes! 👍👍👍
Thank you i will try this too!
Beets are one of my favorite root vegetables. And I so love fly casting for Salmon, thou I don't get to fish for the Atlantics like I did in the past. A King Coho, or Red salmon would work with this one.
Chef, I have watched a ton of your videos and this is by far the most beautiful thing I’ve ever seen you, or pretty much anyone ever make. You have inspired me to pick up some salmon right now. *Dashes off to Sprouts!*
I got the stuff! Also, wouldn’t slices of that salmon look beautiful on a sushi roll? Them colors tho...
Ophelia, this would be beautiful nigiri style. Or you could make a maki with cucumber and cream cheese, then wrap the gravlox around the outside, around the outside, around the outside! (Then you'd have to call it the Chef John Roll in his honor.)
Suzanne Baruch I like it!
you will love the tapeworms that come fresh on the salmon its to die for! and good luck.
Golden Child I ADORE tapeworms. Especially the kind that grow in fish I guess, even after I bought it frozen without intestines. Think of sorbet, but parasite flavored.
I’m impressed 👍🏻
That is pretty as heck! Never thought to put beets in there. Thanks, Chef John!
5:50 lol. 6:05 lol. I love when things like that happen to you :-) And this is the most gorgeous salmon gravlax I've ever seen.
thanks so much !
Drop a beet. Very good Chef John.
Chef John is my hero
How in the hell is "drop a beet" not one of the top comments?!?!
Great chef John I have made it with golden beets now I will try with red beet better presentation 😀
I make my own gravlax.....and it is so easy and sooooo tasty! will try this one.
Chef John Rocks!!
Good work chef! Damn I'm starving 🤤
just made some with dill and its great. im now going to try some with the beetroot as it looks great. one thing I like to do is to wash and dry the skin after the meat has been cut off and fry it. makes a tasty snack.
Oh, that IS beautiful!!
YUM!!!!!!!! omg, i'm making this....
gonna make this one
GREAT video AS always
Gloves, dude! Marvelous invention! They fit over your fingers and hand. Amazing things!😂😂😂👵
Hello, your vids are awesome. I was hoping you can make a piped pureed carrot type side dish. think it would taste nice. TY
That thumbnail is gorgeous. Looks awesome Chef John!
Its swedish midsummer in 3 days and this year might as well be the year i actually make my own gravlax instead of buying it. I kind of cant deny this would look so much better on the table than the regular store bought.
Its decided! IM DOING IT!
Wow, relatively easy even having to wait a couple of days!
Boom! Awesome!
So I made this a few days ago and enjoyed it tonight.. which was.. amazing, so thank you! My friend asked me why I had to use salmon with the skin on... and I couldn't come up with a better answer than 'well cause Chef John said so" which really was good enough for me but I figured I'd go to the source.. so if anyone can answer why it's better to cure (and cook) salmon with the skin on my curious friend and I would greatly appreciate that!
So. Much. YES!!!!!
You are the only person who can convince me to try beets again. I never liked it. But because I have blind faith in your recipes I will try this one too.
Gravlax is amasing and easy to make. Takes 0 effort and usually gets great results. I personally prefer a mixture of 40%salt to 60% sugar. It gives it a little less oversaltyness (thats not a word >.
I swear I just saw a pic of a piece of nigiri on Reddit the other night with beet cured salmon. After seeing it I was like man I wanna make that. Then boom this video pops up in my feed.
Interesting....I want to make this now
Would I follow same instructions say if I wanted to use Jalapenos or something spicy. Thanks for another great video Chef John.
I just love you!
You should try the blodpudding next time your at Plaj. I love to see you recreate it for us!
One of my Jewish recipes from my dad's father's father's side -- which are WWII defectors -- is dill-brined gravlax wherein you stew the fish in a pickle jar after the pickles are gone for a day then you smoke it over pecan wood.
Its called ”Gravad lax” in swedish. We eat a lot of gravad lax in Scandinavia. We serve gravad lax with potatoes and gravad lax gravy. It contains, Swedish mustard, Dijon,salt,pepper,sugar,red wine vinegar,olive oil, water and a hole lot of dill. Super yummy. Please try it out. Good luck-Lycka till.
My mom makes this, sans dill or beats, and freezes it in chunks wrapped very tightly in saran wrap.
It's not as firm after thawing as it is fresh, but it's still pretty great.
Make this monthly only vary it with Pernod and Dill sometimes.
I use brown sugar.
I also cold smoke it for 1 hr with Alder wood after its cured and sits for a day.
Gives it just a touch of smokey flavor, never over powering.
Everyone wants the recipe every time. Its always a winner.
Bagles cream cheese, onion, capers and dill.
Is leaving the skin on completely necessary, or can it be done skinless? Curious as to if it's there to help with flavor, or texture, or structure as it's curing. Looks super amazing!
Chef john, thanks for making this video...love them and been a long time follower. Can we use any store-bought salmon or does it need to be sushi grade? Also, could you tell us the dill-version during the curing process
i'm sure your right and i'm wrong.
what i know is i'm subscribed and you always get a thumbs up.
Love your videos! Keep it up!
Hej Chef John!
Tantor from Sweden here!
I´ve been following your TH-cam channel for the last 4 and a half years and you are by far the best educator on TH-cam when it comes to cooking techniques.
I always checking out your channel for new videos and I have tried a bunch of your recepies with, if I dare to say it, great succes. (I´m making your take on Peposo for dinner tomorrow)
This video really shows off your understanding of tecniques from all over the world.
Gravlax is something we have been making here in Scandinavia for the last four hundered years or so and the way you do it in this video is quite new.
My Grandmother taught me how to make Gravlax the traditional way with equal parts salt and sugar and lots of dill and a healthy touch of freshly grounded white pepper when I was young.
Many here in Sweden have been experementing with other spices like whole mustardseeds and, yes beetroots, with good results.
If you´re lucky enough to get your hands on a bottle of Absolute Pepper pour a couple of shots over the salmon when you are preparing the dish and let the pepper vodka give the Gravlax an hot and intense pepper flavour. It will rock your world!
This way of making Gravlax is really excellent. The colour you get from the beets are perfect and it gives the salmon a very nice earthy taste.
With your videos as guide and inspiration I have been a kitchen hero for years and I hope to be for many years to come.
So please continue to be the inspirational kitchen hero You are Chef John!
Yum
loved this. any chance you can help me curing roe? i tried once and messed up. i think i salted too much and it was a brick
Thx for this version, I make the traditional version with dill and serve with my homemade farmer's cheese which is equally as easy.
a tip for gravlax is to pan fry it lightly and serve it with boiled potatoes in a dill bechamel, its a wonderful summery dish. In Sweden it is called bräckt gravad lax and it is usually made with lightly cured salmon.
Lol... I love the way he talks...it's like he sings a Melody...lol
you should try gravlax on rhyebread made in the archipelago of finland, and fresh salmon of course.. using heavily salted butter on with dill as garnish... one of the best meals on earth
I want to try this on some other fish like walleye or northern pike. Is there any reason why it wouldn't work?
Chef John, will you make a video about making cured meat? Thanks for your work and greetings from Italy!
That watermelon is going to freeze that far back in your fridge. Love the channel.
Ok so I really don't like red beets much, but this recipe really makes me want try it out anyways. Looks so good.