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Gravlax Sandwiches with Avocado Crema

Name: Gravlax Sandwiches with Avocado Crema
Yield: 12
Cuisine: Burgers & Sandwiches
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

12 Servings

240 Cals

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

Amount per serving 12

Serving Size

Calories 240

Daily Value*

Total Fat 10g 13%

Saturated Fat 3.5g 17%

Trans Fat0g

Cholesterol 40mg 13%

Sodium 1170mg 51%

Total Carbohydrate 40g 10%

Dietary Fiber 7g 24%

Total Sugars 3g

Includes 0g Added Sugars 0%

Protein 15g

Vitamin A mg

Vitamin C mg

Vitamin D 0mcg 0%

Calcium 26mg 2

Iron 0.63mg 4

Potassium 190mg 4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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.

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