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Grilled Gravlax Recipe

Ingredients

How to make it

  • Put in a shallow glass bowl, 3 lbs. of salmon steaks cut inch thick.
  • Combine sugar, salt, pepper, dill and rub into each steak.
  • Be sure salmon is thoroughly coated with these ingredients and then let stand in the refrigerator, weighted down by a heavy plate for 24 to 48 hours.
  • Place fish in a very hot broiler (or on your heated oiled grill) as close to the broiler flame and grill only 3 minutes per side.
  • It should be only partly cooked, hot and tinged with brown on the outside and still cold on the inside.
  • To make sauce:
  • Beat egg yolks well, adding mustards, sugar and salt.
  • Mix well and blend in drop by drop one cup of extra virgin olive oil.
  • (as if you were making mayonnaise) Continue beating until the sauce is thick enough.
  • Beat in the vinegar and the additional chopped dill.
  • Serve salmon steaks right from the grill (broiler).
  • Put a pat of very cold butter rolled in dill and parsley right on top of the salmon steak. Pass the mustard sauce on the side.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    paprikamama ate it and said...
    My hubby loves fish ...so Im gonna have to try this one for him.....Thanks
    Was this review helpful? Yes Flag
  • alaskanmom 17 years ago
    This sounds wonderful, we still need to go fishing and stock our freezer with salmon. It's bookmarked for when we do have some...thanks
    Was this review helpful? Yes Flag

The Cook

notyourmomma South St. Petersburg, FL

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  • grilled
  • marinated
  • salmon
  • dill
  • parsley
  • sugar
  • salt
  • tarragon
  • mustard
  • vinegar
  • grill

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  • 3 lbs. raw salmon steaks
  • 1/2 cup of salt
  • 3/4 cup of sugar
  • 15 sprigs of fresh dill
  • 1 teaspoon of freshly ground pepper
  • 2 egg yolks
  • 1 tablespoon of dry mustard
  • 1 teaspoon of dijon mustard
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1 scant cup of olive oil
  • 3 tablespoons of tarragon vinegar
  • 2 tablespoons of chopped dill
  • 6 pats of butter, rolled in chopped dill and parsley
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