Citrus-Cured Gravlax With Toasted Fennel Seeds

Ingredients

• 3 to 4 tablespoons Cointreau or other orange liqueur
• 1 ¼ pounds salmon fillet with skin
• ¾ cup sugar
• ¾ cup coarse salt
• ½ tablespoon fennel seeds, toasted and crushed
• Zest of 1 lemon, grated
• Zest of 1 lime, grated
• Zest of 1 orange, grated
• 2 thyme sprigs, leaves crushed
• 1 dried bay leaf, crumbled
• Citrus crème fraîche, for garnish. (See recipe.)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    249 calories; 9 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 14 grams protein; 38 milligrams cholesterol; 733 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
2. Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
3. When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.

10 minutes