Three Citrus Gravlax

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: New Yorker's Favorites

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
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Level:
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Yield:
18 servings

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Ingredients

1 cup kosher salt
3/4 cup sugar
1/2 cup chopped fresh cilantro leaves
1 1/2 tablespoons grated orange zest
1 1/2 tablespoons grated lemon zest
1 1/2 tablespoons grated lime zest
1/3 cup coarsely cracked black pepper
3 tablespoons lemon or other citrus-flavored vodka (recommended: Absolut Citron)
1 (4-pound) side fresh salmon, pin bones removed, rinsed under cold water and patted dry
1 1/2 dozen fresh bagels
1 pound cream cheese
1/4 cup minced red onions

Directions

In a mixing bowl, combine the salt, sugar, cilantro, zests, cracked black pepper, and vodka and mix thoroughly. Place the salmon, skin side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a half-sheet pan. Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap). This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours.

Remove the salmon from the refrigerator and wipe off the curing mixture. Rinse the salmon briefly under cold water, removing all the cure. Using a sharp knife, slice the salmon from the skin, cutting diagonally and making cuts as paper thin as possible. Serve with the bagels, cream cheese and red onions.

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Comments & Reviews

recipe Three Citrus Gravlax
K. Las Cruces, NM 09-28-2007
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FANTASTIC!
Rated: 5 stars out of 5

Gonna make two more today. I double the recipe for the cure, put the cure on both, then wrap the 2 fillets together, flesh... side to flesh side, then wrap with plastic wrap. And even though the result is not really lox, I also like to smoke them VERY LIGHTLY and VERY COOL after they are cured.Read more
recipe Three Citrus Gravlax
Helen Charlotte, NC 02-16-2006
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Simple but Fabulous
Rated: 4 stars out of 5

This is an amazing dish. It was not difficult at all and the results are something I would be happy to serve to the most... discriminating palate. The only change I will make in the future is just a little less pepper. That is strictly a personal preference. My husband thought it was fabulous following the menu. Whatever your preference, this is one well worth trying.Read more
recipe Three Citrus Gravlax
Anonymous 02-10-2006
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good lax
Rated: 4 stars out of 5

trim the four edges of the salmon prior to eating as the edges tend to get harder than the main portion of the meat
recipe Three Citrus Gravlax
Gene Germantown, MD 01-22-2006
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A Home Run!
Rated: 5 stars out of 5

I just tried this recipe, precisely as-written, on a nice, 3lb salmon filet. The result was nothing less than spectacular! ... This dish was a centerpiece to a very intimate finger-food meal that was enjoyed by the entire family. The citrus highlights are a very special touch and provide subtle, but distinctive and most-refreshing overtones to the lox. I served these lox liberlly sprinkled with capers and a little freshly-ground black pepper. Red onion, whipped cream cheese, thinly-sliced hothouse tomatoes and cucumbers were also made available to stack atop freshly toasted mini-bagels. A delicious sauvignon blanc nicely complemented the meal. I'm looking forward to trying this recipe again, but as a preface to lightly smoking (perhaps only 1 - 2 hours) the prepped filets over some apple, mesquite or cherry wood. Thank you! -GeneRead more