Homemade Salmon Gravlax Recipe (Easy Cured Salmon Fillet with Dill Weed and Herbs)

February 24, 2014 by dedy oktavianus pardede

salmon gravlax homemade recipe cured salmon dill weed

Homemade Salmon Gravlax

HOMEMADE SALMON GRAVLAX RECIPE. Gravlax is a raw salmon fillet that cured with salt, sugar, dill weed and herbs that popular in nothern Europe countries. Gravlax is usually served as an appetizer, sliced thinly and served along finely chopped dill weed and mustard sauce, either over somekind of toasted bread, biscuits, chips or even boiled potatoes. Gravlax derived from the Scandinavian word grav, which literally means “grave” (in Swedish, Norwegian, Danish), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”. In the ancient times, fisherman used to save their salmon catch by burried them in the salt-containing sand above the high-tide line.

Gravlax: Homemade Cured Salmon Fillet with Juniper Berries, Szechuan peppercorn and Dill Weed

Eversince i’ve cured my duck breast and venison loin and made myself Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), and Homemade Bresaola di Cervo (Air Dry-Cured Venison Tenderloin), i’m obsessed with making homemade cured meat or charcuterie. Homemade version of gravlax is away cheaper than the gourmet deli store price tag. Making salmon gravlax is actualy effordless since you let the time doing it’s ‘drying’ by osmosis process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my salmon gravlax to satisfied my asian descent taste buds and you won’t get that anywhere in the store. A splash or liquor on the salmon filet will made your homemade salmon gravlax lovely even more, i recommended citrusy liquor like citrus vodca or cointreau.

homamade gravlax recipe step by step cured salmon

Homemade Gravlax Before Thinly Sliced and Served

When you made your homemade salmon Gravlax, there’s a plenty of way of serving suggestion. You can served it with toasted bread like my Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto or with Crispy Spiced Tortilla Bread Recipe. Beside soft cheese and mustard sauce variant of dipping sauce will be suits, you can try Tomato and Mint Salsa Recipe, Roasted Pepper Sauce Recipe, Italian Salsa Verde Recipe, Balinese Sambal Matah (Raw Shallot and Chillies Spicy Salsa), Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa). If you want to, you could add your gravlax to your salad and drizle it with Mint-Chilli Mayonaise.

Juniper Berries

Making homemade salmon gravlax is quite easy, even for an amateur like me. The salmon is “buried” in a dry mixture marinade of salt, sugar, juniper berries, szechuan peppercorn and dill weed. The salmon cured for a few days in the curing mixture. As you can see, the dry curing mixture later be liquidfied because the moisture content on the salmon dripping out and the curing mixture penetrated the salmon meat. No rocket science here, but the osmosis happen when high consentration seperated from the lower consentration by tissues or membrant, which is the salmon fish flesh, the higher consentration will be dripped into the lower consentration until they got equally consentration. Salmon gravlax is done within the curing process without following smoking like my Homemade Tea Smoked Salmon Recipe. You can use any herb you like and/or add a wide variety of crushed spices to your cure, different kind of peppercorns, star anise, caraway or fennel seeds, but my favourite spice for homemade salmon gravlax or any kind of my homemade charcuterie is szechuan peppercorn and also juniper berries.

Easy Homemade Salmon Gravlax Recipe

Preparing the homemade salmon gravlax seems so easy and quicky, but curing takes several days so plan ahead before you serving it at your party. Salt and sugar bring somekind of pleasant umami and balanced flavour. If you made your gravlax made without sugar, it can easily become too dry and rubberry, and for sure it’s taste terribly salty. The ratio of salt and sugar used in gravlax recipes varies widely, due more to personal preference than food safety. As this recipe proves, large amounts of salt and sugar aren’t really necessary. Experiment and find your own favorite ratio of the two, keeping in mind that not enough salt will result in mushy, under-cured fish and too much (without any sugar to balance it out) will make the fish tough and super-salty. Wll cured homemade gravlax should have a fresh but bold salmon flavor with some tingling spicy flavour of herbs and peppercorns. The texture will be slightly firmer than raw salmon, but should never be tough or chewy.

salmon gravlax recipe homamade cured salmon

Easy Homemade Salmon Gravlax

Easy Homemade Salmon Gravlax Recipe:

Ingredients:

1 pound salmon fillet (skin attached)
5 tbsp sugar
3 tbsp salt
1/2 tbsp freshly ground juniper berries #optional
1/4 tbsp freshly ground szechuan peppercorn #optional
1/4 teaspoons freshly ground black peppercorns
1/2 cup fresh chopped dill weed
2 tbsp cointreau or citrus vodca#optional

How To Make Homemade Salmon Gravlax Recipe:

In a glass bowl, mix all the rest of ingredients (except the salmon fillet), set aside
Line a large plate with enough plastic wrap to cover the bottom completely and with enough to overhang the edges.
Place some of curing mixture above the cling wrap. lace the salmon fillet skin side down and then put the remining curing mixture above it, drizzle with cointreau or citrus vodca

how to make salmon gravlax recipe cured salmon step by step

Put the Curing Mixture All Over The Salmon Fillet

Wrap the plastic up and cover the fish. Place a pan or plate that fits inside the baking dish over the fish. Weigh down the fish by placing heavy canned goods on top of the pan or plate.

recipe homemade gravlax step by step cured salmon dill weed

Cling Plastic Wrapped Salmon Gravlax

Place in your refrigerator for three days, flip it twice a day.
Unwrap the fish and scrape off the curing mixture. Slice the salmon thinly on the bias, leaving the skin behind. Voila, your homemade gravlax is done and served it immediately!

Thinly Sliced Homemade Salmon Gravlax

Tea Smoked Salmon Recipe, Herbs Butter Rice and Dragon Fruit Salad

May 1, 2013 by dedy oktavianus pardede

Smoking is the method of cooking to preserving food (meat, seafood, veggies,egg, tofu, etc) and flavouring food with smoke that produced by burning wood, rice, tea and any carbon containing materials. There are two major tipes of smoking: cold and hot smoking.

Cold smoking can be done with smoking the food in low temperature, between 20 to 30 °C . This method is actually not cook the food, that’s why the food must be throughly cured first. The smoking flavour is penetrate the skin slowly and takes longer time.
Hot smoking can be done with smoking the food in high temperature, between 50 to 80 °C . This method is cook the food, that’s why the food must hang or dried a little bit to form a pellicle first to prevent the food drained out. The smoking flavour is penetrate the food directly and takes less longer time.

Salmon is quite expensive seasoned fish, that’s why people want to smoking salmon fish to prevent it get ruined. Luckily, salmon had tons of fat on it, that’s make salmon is one of the best candidate to smoking technique. Smoke flavour is actually penetrate well in the fat rather than in the protein (flesh).

Today i’m gonna make homemade hot tea smoked salmon. Tea smoked salmon is actually the same preparation with Homemade Smoked Beef that i’ve made earlier, but i just changed the smoking flavour. Basic tea smoked salmon recipe is using tea for produced the smoke, not in the brining proccess. The best tea that suits for my licking is chinese black tea, but you can use any tea actually. Besides, i used szechuan peppercorn and delicated smells spice like star anise and cinnamon to enrich the smoke flavour.

tea smoke salmo fish hot smoked salmon how to make tea smoke salmon

Tea smoking Ingredient : tea, rice, sugar, cinnamon, szechuan peppercorn, star anise

For brining the salmon, i use honey, szechuan peppercorn, salt and soy sauce. Honey and salt function on brining is to reduce the moisture from the meat and penetrate the meat to give a nice flavouring like all szechuan peppercorn, chinese five spice and oyster sauce did. One of the most important step in hot smoking salmon is to make a pellicle/thin dried layer on the salmon to prevent any fat melted and moisture totally drained out on smoking. I choose to make this pellicle formed with putting the salmon on metal rack and set the air conditioner or fan in the higest winds as possible to expose the salmon sulface to drained the surface and make a perfect pellicle layer. Don’t forget to flip out the salmon and this process takes about 10= 15 minutes.

Ingredient:

2 @250 gr salmon fish ( you can use fillet or steak cuts)

Tea Smoked agent:

2-3 tbsp chinese tea leaves
a handfull of uncooked rice
cinnamon, break into small pieces
star anise, break into smal pieces
1 tbsp szechuan peppercorn
1 tbsp sugar

salt curing salmon honey cure salmon cured brine recipe

Curing the salmon with salt, honey, szechuan peppercorn, chinese fie spice and oyster sauce

Homemade Smoked Salmon Curing Recipe:

1 tbsp ground salt
6 tbsp honey
1 tsp szechuan peppercorn, toasted, finely chopped
1/2 tsp ngo hiang (chinese five spice) powder
1 tbsp oyster sauce

Instruction:

How to Make Smoked Salmon :

Aplied all curing ingredient to the salmon fish, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
Pat dry the salmon, some people like to gently washed it with slow running water, but i prefer not to do it
Put salmon into a metal rack.
Set your fan or air conditioner into the higest and expose the fish directly to the winds for about 10 minute until the surface had a perfect dried pellicle layer
Flip it once and expose it with the winds another 10 minutes.
Wrap the salmon with alumuniun foil and freezer and let it rest to half frozen*optional
Meanwhile, scatter the tea smoking angent in the bottom of the pot
Set your stove to the highest flame until the smoke released from the pot, set it into the lower flame again
Put a porcelain bowl/cup that filled with ice rock ( i made this the day before, this is to needed to lower the temperature a lil bit, then put in in the center of the pot
Take a wire rack ( i lost mine, so i use a metal plate) then stage it above the frozen cup and close it with the glass cover.

Let the salmon smoked for about 20 minutes, it depends on the thickness of your salmon
Serve with herbs butter rice* and dragon fruit salad**

Butterred rice with herbs, just perfect with tea smoked salmon!

*Herbs Butterred Rice Recipe :

3 tbsp butter
1/2 tsp mixed italian herbs
300 gr freshly steamed rice

How to make herbs butterred rice:

melt the butter in a heavy bottom pan, add the mixed italian herbs
let is slightly boil, turn of the heat
Mixed the herbs butter with the rice.
keep warm before serving

dragon fruit salad red dragon fruit spinach salad

Dragon fruit and spinach salad with white wine vinegar and truffle oil

**Dragon Fruit and Spinach Salad Recipe :

1/2 red dragon fruit, cut into pieces
1/2 white gragon fruit, cut into pieces
1/4 red onion, slice thinly
1 1/2 cup micro greens (combine peugaga, red and green spinach)
edible flower
white wine vinegar
truffle oil
salt and pepper to taste

How to make Dragon Fruit and Spinach Salad :

Mix all ingredient in a glass bowl, toss all ingredient well

Resep Butter Poached Salmon & Sliced Jalapeno’s Pepper Aglio Olio Spaghetti

January 30, 2012 by dedy oktavianus pardede

Bosan dengan resep olahan Ikan salmon yang di grill atau dipanggang?

coba dengan mengolahnya dengan cara di rebus atau bahasa kulinernya “poached” dengan Wine dan Butter..

Jangan terlalu lama memasaknya agar fillet salmon tidak over cooked.

Hidangan ini cocok disajikan dengan mashed potato ataupun french fries, tp berhubung stok kentang tidak ada, menu aglio olio dengan irisan jalapeno pepper atau cabe gendot menjadi pilihan….

Bahan:

200 gr fillet Norwegian Trout Salmon

1 sdt air jeruk lemon

50 ml Creamy Dill Sauce ala Dentist Chef

200 gr Aglio Olio Spaghetti dengan modifikasi irisan memanjang jalapeno pepper/ cabe gendot

1/2 cup red wine atau anggur merah cap orang tua juga boleh

3 sdm premium salted butter

1 sdt bawang putih cincang

lada & garan secukupnya

Cara membuat :

# Lumuri ikan salmon dengan air jeruk dan bubuhi lada dan garam secukupnya, diamkan 10 menit dalam kulkas.

# Lumerkan butter dan masukkan bawang putih, tumis sampai cukp harum (jangan sampai kekuningan).

# Masukkan Potongan ikan salmon pd bagian kulitnya, biarkan sekitar 1 menit sampai fillatnya agak kaku.

# Masukkan Wine, masak smpai salmon cukup matang, angkat dan tiriskan

# sajikn dengan Creamy Dill Sauce ala Dentist Chef dan Aglio Olio Spaghetti serta blanched Asparagus

Resep Kepala Salmon Asam Padeh (Pedas) ala Dentist Chef

November 26, 2011 by dedy oktavianus pardede

Resep Kepala Salmon Asam Padeh ala Dentist Chef

Kepala salmon dimasak ala jepang sudah sering kita temukan di resto jepang, tp kalau kepala ikan salmon asam ‘padeh’ atau berarti ‘pedas’ dalam bahasa Padang mungkin belum pernah anda rasakan. Kebetulan kemarin beli kepala salmon dan masih belum diolah. Rasa kuah asam padeh yang asam pedas berbumbu sangat cocok dipadukan dengan kepala salmon yang lembut dan mengandung banyak tulang rawan atau kartilago
Bahan :
2 buah kepala salmon , belah dua, bersihkan
5 buah belimbing wuluh, potong-potong
3 buah asam kandis
1 lembar daun kunyit, ikat
3 lembar daun jeruk
2 lembar daun salam
2 batang serai, geprak
3 gelas air
minyak goreng secukupnya
garam secukupnya
kaldu bubuk secukupnya
Bumbu halus :
15 cabe merah
5 siung bawang merah
5 siung bawang putih
2 buah tomat
3 cm jahe
Cara Membuat Kepala Salmon Asam Padeh
1. Bersihkan kepala ikan salmon, lumuri air jeruk nipis, sisihkan.
2. Tumis bawang bombay sampai harum, masukkan air dan didihkan
3. Masukkan bumbu yang sudah dihaluskan dan asam kandis, masak sampai bumbu matang
4. Masukkan kepala ikan salmon serta belimbing wuluh, daun kunyit, daun jeruk, daun salam dan serai
5. Beri garam dan bumbu penyedap, aduk rata
6. Masak hingga matang di atas api kecil
7. Sajikan segera dengan nasi hangat