
Salmon gravlax with beet
Salmon gravlax with beet, easy
Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings 6
Calories 220 kcal
Ingredients
- 1 tsp. soup Coriander seeds
- 30 g Fine salt
- 30 g Sugar
Instructions
- In a soup plate covered with cling film, place the salmon steak on the skin side
- Stack the coriander seeds with a mortar and pour them into a salad bowl with the grated beetroot, the orange zest, the salt and sugar
- Mix well
- Cover the salmon with this marinade
- Wrap with the food film
- Place a plate on the salmon, put a weight on the plate and reserve in a cool place for 1 night
- Cut into thin slices and enjoy on a toast decorate with a sprig of dill. The salmon recipe gravlax all pink in video
Recipe Notes
You can add dill to your marinade.