Coriander and chilli gravlax salad

Recipes / Fish

Asian flavours from freshly chopped coriander and red chilli give this traditional Scandinavian dish of cured salmon a modern twist.

Recipe «Coriander and chilli gravlax salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 110g white sugar, 110g rock salt, 1/3 cup chopped fresh coriander, 1 fresh red chilli, halved, deseeded, finely chopped, 1 tbsp vodka , 4 skinless salmon fillets, 1/4 cup chopped fresh coriander, extra, 1 fresh red chilli, extra, halved, deseeded, finely chopped , 1 tbsp extra virgin olive oil, 1 cup fresh purple basil leaves, 1 cup fresh mint leaves, 1 bunch fresh chives, finely chopped, Extra virgin olive oil, extra, to serve, Lime wedges, to serve.

Ingredients:

  • 110g white sugar 
  • 110g rock salt 
  • 1/3 cup chopped fresh coriander 
  • 1 fresh red chilli, halved, deseeded, finely chopped 
  • 1 tbsp vodka 
  • 4 skinless salmon fillets 
  • 1/4 cup chopped fresh coriander, extra 
  • 1 fresh red chilli, extra, halved, deseeded, finely chopped 
  • 1 tbsp extra virgin olive oil 
  • 1 cup fresh purple basil leaves 
  • 1 cup fresh mint leaves 
  • 1 bunch fresh chives, finely chopped 
  • Extra virgin olive oil, extra, to serve 
  • Lime wedges, to serve 

Instructions

  1. Combine the sugar, salt, coriander, chilli and vodka in a bowl. Place one-quarter of the sugar mixture in the base of a deep ceramic or glass dish, large enough to hold the salmon in a single layer. Place salmon in dish. Rub the remaining sugar mixture over the salmon. Cover with plastic wrap, covering the surface of the salmon. Place a plate on top, and press down with weights, such as cans. Place in the fridge, turning once, for 2 days or until the salmon is firm to the touch.
  2. Combine the extra coriander and extra chilli in a bowl. Rinse the salmon under cold running water. Pat dry with paper towel. Rub the oil over the salmon. Top with the coriander mixture and press to coat. Use a filleting knife to cut the salmon across the grain into paper-thin slices.
  3. Combine basil, mint and chives in a small bowl. Arrange the gravlax on serving plates. Place the basil mixture in the centre of each plate and drizzle over oil. Serve with lime wedges.