Vincent Hodgins's Moroccan Spiced Gravlax

5.0(6)

by Mark Bittman

Appetizer

Servings

at least 12 servings

Total time

15 min

Calories / serving

224 kcal

Ingredients (12)

serves

Instructions (3 steps)

01Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.
02Wrap the fish well, and refrigerate for 48 hours.
03Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

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Rich recipe — supports nutrition-aware planning.