Beet-Cured Salmon Gravlax
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Date: 2019-07-25
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Comments and reviews: 10
Jerma
John, complaining about smoke flavor how dare you? Quick fix for those of you who want the smoke flavor: get some unfinished hardwood oak flooring or just a small 1x4x4 piece of oak finish trim or actual oak. (you only need a 1x4x4 in piece of oak for this) a deep pot with a roast rack that can fit inside and some way to elevate it 3 from the bottom. place the piece of oak directly on top your stove burner for about 3 minutes until that wood is smoldering drop it in the bottom of the pot place the salmon on the rack elevated 3 above the bottom wrap the pot lid in cling film and cover, let it sit for 10 minutes and repeat 2-3 times then go through Chef John's curing steps. Protip: do this same cold smoking method to 3/4 thick cuts of chuck roast, dice into dice sized cubes and then add them to your slow cooker chili 3 hrs on high will tenderize them perfectly.
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John, complaining about smoke flavor how dare you? Quick fix for those of you who want the smoke flavor: get some unfinished hardwood oak flooring or just a small 1x4x4 piece of oak finish trim or actual oak. (you only need a 1x4x4 in piece of oak for this) a deep pot with a roast rack that can fit inside and some way to elevate it 3 from the bottom. place the piece of oak directly on top your stove burner for about 3 minutes until that wood is smoldering drop it in the bottom of the pot place the salmon on the rack elevated 3 above the bottom wrap the pot lid in cling film and cover, let it sit for 10 minutes and repeat 2-3 times then go through Chef John's curing steps. Protip: do this same cold smoking method to 3/4 thick cuts of chuck roast, dice into dice sized cubes and then add them to your slow cooker chili 3 hrs on high will tenderize them perfectly.
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David Li
Hey chef john, couple of questions. Will costcos farmed salmon work for this? I was slightly concered about eating raw salmom in general. I realize this ones cured but, i read somewhere that farmed salmons dont have as much of a risk because they arent eating seal poop and whatever other parasites in the ocean? And if costco salmon is good, it doesnt actually need to be skin on i presume? I can do a beet layer on both the top and bottom, then slice it all up when its done curing? Thanks for all the videos
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Hey chef john, couple of questions. Will costcos farmed salmon work for this? I was slightly concered about eating raw salmom in general. I realize this ones cured but, i read somewhere that farmed salmons dont have as much of a risk because they arent eating seal poop and whatever other parasites in the ocean? And if costco salmon is good, it doesnt actually need to be skin on i presume? I can do a beet layer on both the top and bottom, then slice it all up when its done curing? Thanks for all the videos
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Ophelia Blue
Ok this came out amazing for me It is super buttery and tender, and only mildly fishy the way its supposed to be. You dont even really taste the beet, it just gives it a beautiful color. It was really really easy to make. There is no excuse not to make this unless you dont like cured salmon. I want to share a picture but alas, I cannot. Just know that it was perfectly delicious and perfectly beautiful on a bagel with cream cheese. Great recipe chef, thank you
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Ok this came out amazing for me It is super buttery and tender, and only mildly fishy the way its supposed to be. You dont even really taste the beet, it just gives it a beautiful color. It was really really easy to make. There is no excuse not to make this unless you dont like cured salmon. I want to share a picture but alas, I cannot. Just know that it was perfectly delicious and perfectly beautiful on a bagel with cream cheese. Great recipe chef, thank you
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Naz Mo
I pray I get an answer, How long does Gravlax cured salmon last? There is not once source on the internet I can use, Ive searched everywhere. Some say use within 3 days, others say use with 48 hours, others swear by curing it for a week and using it within three weeks. Others freeze it? My question is simple, how long is it safe to store the gravlax salmon after a 48-72 hour cure (and rinsed and dried) then refrigerated and sliced on daily basis for breakfast?
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I pray I get an answer, How long does Gravlax cured salmon last? There is not once source on the internet I can use, Ive searched everywhere. Some say use within 3 days, others say use with 48 hours, others swear by curing it for a week and using it within three weeks. Others freeze it? My question is simple, how long is it safe to store the gravlax salmon after a 48-72 hour cure (and rinsed and dried) then refrigerated and sliced on daily basis for breakfast?
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Shaun D
So I made this a few days ago and enjoyed it tonight. which was. amazing, so thank you My friend asked me why I had to use salmon with the skin on. and I couldn't come up with a better answer than 'well cause Chef John said so which really was good enough for me but I figured I'd go to the source. so if anyone can answer why it's better to cure (and cook) salmon with the skin on my curious friend and I would greatly appreciate that
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So I made this a few days ago and enjoyed it tonight. which was. amazing, so thank you My friend asked me why I had to use salmon with the skin on. and I couldn't come up with a better answer than 'well cause Chef John said so which really was good enough for me but I figured I'd go to the source. so if anyone can answer why it's better to cure (and cook) salmon with the skin on my curious friend and I would greatly appreciate that
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Michael Robichaud
Dear Mr #FoodWishes, when I manipulate my meats; -); -) or any food stuff that stinks or stains, I put on Non-Sterile Medical Examination gloves (Nitrile Gloves are my favorite, purchased in pharmacies) Latex Free & POWDER FREE. Many hours saved on washing. Tight fitting so no clumsiness like in food courts where they use loose giant gloves. For your consideration. I'm trying this one tomorrow, taking notes now. Thanks
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Dear Mr #FoodWishes, when I manipulate my meats; -); -) or any food stuff that stinks or stains, I put on Non-Sterile Medical Examination gloves (Nitrile Gloves are my favorite, purchased in pharmacies) Latex Free & POWDER FREE. Many hours saved on washing. Tight fitting so no clumsiness like in food courts where they use loose giant gloves. For your consideration. I'm trying this one tomorrow, taking notes now. Thanks
reply
Jeff Core
Curious why you dont remove the skin (and the nasty brown dried blood, if any) prior to curing. Makes it easier to slice and cure I also like a tad less salt than 50-50 cure mix so its less salty, and add some crushed star anise and coriander with the dill. Using beet is genius and must try this, after all you are jamin when curing your salmon
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Curious why you dont remove the skin (and the nasty brown dried blood, if any) prior to curing. Makes it easier to slice and cure I also like a tad less salt than 50-50 cure mix so its less salty, and add some crushed star anise and coriander with the dill. Using beet is genius and must try this, after all you are jamin when curing your salmon
reply
Maximus Tull
Make this monthly only vary it with Pernod and Dill sometimes. I use brown sugar. I also cold smoke it for 1 hr with Alder wood after its cured and sits for a day. Gives it just a touch of smokey flavor, never over powering. Everyone wants the recipe every time. Its always a winner. Bagles cream cheese, onion, capers and dill.
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Make this monthly only vary it with Pernod and Dill sometimes. I use brown sugar. I also cold smoke it for 1 hr with Alder wood after its cured and sits for a day. Gives it just a touch of smokey flavor, never over powering. Everyone wants the recipe every time. Its always a winner. Bagles cream cheese, onion, capers and dill.
reply
Nacho Sevilla
Hey guys I just finished making the salmon and it was absolutely amazing However, I changed two things: I used precooked beet (which perhaps lead to a slightly more purple penetration, nothing too noticeable) and added dried dill in the salt mixture and over the grated beet, which added a nice dill touch into the flavor.
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Hey guys I just finished making the salmon and it was absolutely amazing However, I changed two things: I used precooked beet (which perhaps lead to a slightly more purple penetration, nothing too noticeable) and added dried dill in the salt mixture and over the grated beet, which added a nice dill touch into the flavor.
reply
Don Vanco
Help I've made this twice - the first time it came out absolutely perfect. The second time it came out SUPER salty. Anyone have any ideas on what I did wrong? My process was the same, but the piece of fish the second time was a bit smaller - my thinking is that I simply did not use a large enough piece of salmon.
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Help I've made this twice - the first time it came out absolutely perfect. The second time it came out SUPER salty. Anyone have any ideas on what I did wrong? My process was the same, but the piece of fish the second time was a bit smaller - my thinking is that I simply did not use a large enough piece of salmon.
reply
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