Gravlax Salad

There is nothing like a great salad.  Especially one that is great as an appetizer when hosting, but can be an incredible meal all on its own when it’s just you and a loved one.  This very versatile salad can also offer leftovers of the main ingredient for the next morning’s bagel party (to soak up the lingering wine from the night before).  Party on Gravlax, party on…  As always, click on the recipe card below for a 4×6 printable version.

In a large bowl combine the salt, sugar, lemon zest, pine, parsley, and peppercorns.  Sprinkle 1/3 of the mixture onto a rimmed baking sheet spreading to create an even layer.

Rinse the salmon, pat dry and place on top of the salt bed.

Spread remaining salt mixture evenly over the salmon.

Transfer to the refrigerator or to a very cool, dry place for 6 hours.

Remove the salmon from the salt and use the gin to rinse it clean.

Serve thinly sliced in a salad of fresh greens, segmented citrus, caperberries, and a splash of olive oil.

Garnish with fresh dill.

Pairing suggestions:

We’d pair this salad with our Lot 622 Columbia Valley Riesling.  This is the perfect dish for that classic salty/sweet combination.  Between the caperberries and the salt cured salmon, it won’t be an overload on the salt factor (although it may sound like it), and thus a lightly sweet (off-dry) Riesling would be perfect.  If you’re inclined to tap your cellar or have a decent import store in your vicinity, Alsatian whites would be stellar with this dish too.  Pinot Gris, Riesling, Gewürztraminer or Pinot Blanc from the far east of France would do nicely, or even take a step further east for a Kabinett or Großes Gewächs Riesling out of Germany.  For the science nerds out there, the reason salty and sweet go so well together is because of a certain sweet receptor, originally thought to only exist in our stomachs, but was found to exist on our tongues as well, called SGLT1; a receptor that transports sugars into our cells only when sodium is present.  Geek out!

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