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| Prep Time | 1-2 days |
| Servings |
persons
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Rate this recipe!
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Ingredients
- Coconut yogurt (sugar-free)
- 3 tbsp sea salt
- 1 pc lime zest
- 2 tbsp dill (just the fronds)
- 1 pc salmon fillet deboned
Instructions
- PREPARATION
- In a blender or food processor blend the lime, zest, dill and sea salt together until finely chopped.
- Pat the salmon dry with toweling and rub the meat with the blended mixture being sure to coat all sides.
- Be sure to coat all of the meat thoroughly.
- Wrap the salmon in plastic wrap, place in a glass bowl, and store in the refrigerator for two to three days.
- After at least 48 hours, remove the salmon.
- Drain away any liquid that has accumulated and wipe away any of the coating that remains.
- The salt has cured the gravlox.
- You can rewrap the salmon in clean plastic wrap and continue to store it for a couple of weeks.
- When you are ready to eat it be sure to rinse in in cool water just before serving and pat dry as that reduced the saltiness.
- Never rinse it in water unless you are ready to eat it.
- Slice it very thinly and serve
