Recipe by Pati Jinich
Prep for your next party a few days in advance! Salmon seasoned with tequila, cilantro, lime zest, salt, brown, sugar, chipotle, pepper and cumin creates a delicious gravlax! Laid on toasted bread and topped with avocado crema, this open face sandwich will have your guests' mouths watering! Plus, the fresh avocado featured in this recipe is a heart-healthy fruit that provides naturally good fats, is low in saturated fat, is cholesterol-free and sodium-free.
Ingredients
- 1-1/2 c. finely chopped cilantro
- 2 ea. limes, both zested, one juiced
- 2 T. kosher salt, plus more for seasoning
- 2 T. dark brown sugar
- 1 T. freshly ground black pepper
- 2 t. chipotle powder
- 1 t. ground cumin
- 1 lb. side of salmon, skin-on, bones removed
- 2 T. silver tequila
- 1 c. Mexican crema
- 2 ea. Avocados From Mexico, halved, pitted, peeled and chopped
- 12 ea. slices dark bread
Instructions
- In a small bowl, combine cilantro, lime zest, salt, brown sugar, pepper, chipotle, and cumin.
- Place the fish flat, skin side up, on a long glass baking dish. Make 10 to 12 1-inch slashes in the skin, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin. Flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon flesh.
- Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy, unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing down again.
- When ready to serve the gravlax, puree the crema, avocado and lime juice, in a blender. Season to taste with salt and pepper. Pour into a bowl and set aside.
- Remove the gravlax from the refrigerator. Thinly slice the salmon, taking care not to cut through to the skin, and arrange the pieces on a cold platter.
- Lightly toast the dark bread. Arrange 4 to 5 slices of the gravlax on the toasted bread and drizzle a generous amount of the avocado cream on top.
DESCRIPTION
Prep for your next party a few days in advance! Salmon seasoned with tequila, cilantro, lime zest, salt, brown, sugar, chipotle, pepper and cumin creates a delicious gravlax! Laid on toasted bread and topped with avocado crema, this open face sandwich will have your guests’ mouths watering!
FAQ
What is gravlax?
Gravlax is a cured salmon dish that originated in the Nordic region. It’s usually seasoned with salt and other spices and sliced thinly. Typically, it’s served with a dill mustard sauce on bread, or sometimes with potatoes.
Is gravlax the same as smoked salmon?
Gravlax is different than smoked salmon because it’s salt-cured, not smoke-cured. Other ingredients that cure Gravlax salmon are dill, lemon, and sometimes alcohol like vodka, gin, or even tequila (like this recipe)!
What does gravlax taste like?
If you’ve ever had salmon slices from the store, gravlax tastes similar, but not smoky (since it’s salt-cured), and it has more of an herby flavor thanks to the dill and other spices.
What can you serve with gravlax?
Fresh salads pair well with gravlax, but the possibilities don’t stop there! You can pair gravlax with guacamole recipes, decadent desserts (try these chocolate avocado energy bites), and so much more.
