INGREDIENTS
 
4 - 1 / 3 pounds Norwegian
Salmon fillets, skin on
2 tablespoons pepper
3-3 / 4 tablespoons dill, fresh and chopped
3-3 / 4 tablespoons salt
1/2 cup sugar

SALSA
 
7 shallots
2-1/2 ounces butter
2/3 cup mustard, whole grain
3 cups fish stock or broth
3 cups cream
2-1/2 tablespoons lemon juice
1/3 cup dill, fresh and chopped

PROCEDURE

Cure the Norwegian Salmon fillets with peppers, dill, salt and sugar for 12-16 hours. Keep refrigerated and turn the fillets once during the process. Remove spices and cut the gravlax in serving portions and grill medium. Start the sauce by sautéing shallots in butter, add mustard, stock and cream and educe to half of original amount. Season with salt and pepper and add some drops of lemon juice to give the sauce a touch of acidity. Add dill to sauce just before serving. Serve grilled gravlax with dill sauce.

10 Servings

Nutrition per serving: Calories: 566
Total Fat: 36 g
Carbohyderates: 17g
Cholestrol: 187mg
Fiber: 1g
Sodium 4894mg