Gravadlax of Salmon with Lime Sorbet
Gravadlax of Salmon with Lime Sorbet
Calories
3004.11kcal (1 serving)
Total Fat
66.47g (1 serving)
Saturated Fat
9.49g (1 serving)
Trans Fat
0.0g (1 serving)
Cholesterol
498.95mg (1 serving)
Sodium
15595.23mg (1 serving)
Total Carbs
418.68g (1 serving)
Dietary Fiber
15.74g (1 serving)
Sugars
378.19g (1 serving)
Protein
191.19g (1 serving)
- 1 large orange
- 1 medium lemon
- 1/4 cup coarse sea salt
- 1/4 cup firmly packed light brown sugar
- 1 tbsp coriander seeds crushed
- 1 tsp white peppercorns crushed
- 2 bunches dill chopped & divided
- 2 lb skin-on salmon fillets bones removed
- 1/2 cup water
- 1 1/2 Cups sugar
- 1 cup fresh lime juice
- 1 tbsp chopped dill
- splash of tequila
- 1/4 cup Maille® Dijon Original Mustard
- 1/2 cucumber peeled into ribbons
- 1 medium-sized fennel tops trimmed & peeled
Directions
Print1. Grate peel from orange and lemon and squeeze to get juices; set aside.
2. Combine sea salt, brown sugar, coriander seeds, peppercorns, 1 bunch chopped dill and orange and lemon peel in medium bowl. Spread ½ of the salt mixture into non-aluminum baking dish. Add salmon, skin side down, then top with remaining salt mixture. Cover and refrigerate 24 hours, turning at least once.
3. Bring ½ cup water and sugar to a boil in medium saucepan, stirring to dissolve sugar. Remove from heat, then stir in lime juice, 1 tablespoon dill and tequila; let cool. Process in ice cream maker according to manufacturer’s directions. Keep frozen until ready to serve.
4. Remove salmon from salt mixture, reserving liquid. Rinse salmon to remove any remaining salt; pat dry and set aside.
5. Combine remaining 1 bunch chopped dill, orange and lemon juices and Maille Dijon Originale mustard in small bowl.
6. Return salmon to baking dish with liquid, skin-side down, then brush with Mustard mixture.
7. Cover and refrigerate an additional 48 hours, basting salmon with Mustard mixture every day.
