Beet-Cured Salmon Gravlax - Food Wishes
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- Опубліковано 29 вер 2024
- Learn how to make Beet-Cured Salmon Gravlax! While curing your own salmon at home does take a few days, it’s a simple procedure, and the results are extraordinary! Bagels and cream cheese sold separately. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Beet-Cured Salmon Gravlax recipe!
You can also find my content on Allrecipes: allrecipes.com/...
Check out the recipe: www.allrecipes.com/Recipe/266045/Beet-Cured-Salmon-Gravlax/
Oh man, that color is GORGEOUS! I've never liked smoked salmon or gravlax, but that is so beautiful it makes me want to try again...
FaerieDust have you tried it?
Awesome video John!
Good thing I'm getting new glasses next week. I read the title as "beef-cured salmon gravlax", lol
I would love to try this out. But I suck at doing things in life.
Hey hope u doing great I want to ask one question from you. My brother and I are starting an website where we gonna to food blogging so can we put your video link and some photos on our website. Plz reply us as soon as possible. Thnx for your time.
Wait- I was *most people* ... until I found Chef Johns UA-cam channel
😐🧐😮😋😍
I'm from Sweden and we make gravlax for almost all of our holidays. I often go for beet-curing since it develops that beautiful color. I really recommend to put some dill and lemon zest along with the beets, and for a little extra spice - a few drops of vodka (or Akvavit) :)
😋👍
I make it all the time next time I’ll use your recipe! Thank you so much for sharing !!!
I’m making it for the first time and had the idea of using lime zest, dill, beet, and light brushing of blueberry vodka. We’ll see how it turns out
Also that bagel at the end was so beautiful I had to call my girlfriend over from across the room so she could see it, too.
Danielle Anderson Yes. I sent mine a screenshot of it
Kind of has an "ombré" quality to it. Beautiful!
my boyfriend is sitting right next to me and screamed when he saw it
he might have beagelophobia
Try it with some thinly sliced cucumber. Total game changer.
Tom Haflinger how? I would like to try
I saw a video last week ( ua-cam.com/video/wM3JstgRNHw/v-deo.html ) pairing lox with cucumber slices and it looked really good. Later that day, I was at a house party, and someone prepared crackers topped with cream cheese, lox, dill, capers and cucumber slices. Wafer thin. It was a coincidence. It was a nice "pop" to bite through, and a fresh taste. But that's my taste, anyway. I love pickles on a sandwich, for example. But between the cured fish and the brined capers, you really don't need the cucumber to be pickled for this to come together.
You do you.
You are, after all, the Harrison Ford of how thick to cut what's technically a gourd.
I have to say, aside from pickles, I never really saw the point of cucumbers (aside from pickles) until a few years ago when my roommate was cutting one up for a sandwich. I don't know why it never hit me until that moment, but the air was overtaken by this melon, almost floral scent. Since that time, I've become really sensitive to the aroma of melon and its culinary value. Tzatziki started making a whole lot of sense after that.
Tom Haflinger Got to Google cucumber sandwiches, the English actually have a song extolling it's savor.
How in the hell is "drop a beet" not one of the top comments?!?!
Hello Chef John. Here's a fun little thing you can do as well. Use the gravad mixture, the salt and sugar. And cure egg yolks. They turn out amazing, and you can eat them as is, or even better, grate them over a dish for an amazing boost to the savory factor.
i am mecanic from siberia, i make this often from fish from my rivers. i use old car tire from shop for weight, and do cure outside. i like use dill and chervil, and eat on bread with smetana and zakuski (pickle tomato, cucumber). thenks for video
After all, you are the Courtney Cox of your Salmon Gravlax.
Not to be that guy (totally being that guy) ''grav'' is a shortening of the word ''gravad'', which means ''cured'', and ''lax'' means ''salmon'', so saying ''salmon gravlax'' is like saying ''salmon cured salmon''. Just thought I'd let you know, I hope this has been very informative, my rate is 20$/hr.
And "Paraguay river" means "River-river river". Just a fun fact for you!
Smh head...
Mint Ketchup Came here to say this.
I'm going to let you off the hook by being an even worse that guy. Gravad means buried. That brick is a substitute for the dirt on top of the fish in the ground.
Food safety note that Chef John didn't mention. Use Sushi grade salmon. Farmed and wild fish (especially wild) can and usually contains parasites of some form or another. Sushi grade has been inspected and essentially shown to be parasite free. The only time this is super relevant is when you are going to eat the salmon raw, cold cured, or cold smoked, as these methods don't kill encysted parasites or eggs from them.
While the odds of catching something are low, finding out you have tapeworms or the like due to fish that wasn't the correct grade or prepared properly still sucks. Not picking on Chef John about this, just something that is heavily noted up here in Alaska as we catch and eat a lot of salmon. Honestly, I'm not sure how widely this is known but it is a thing to remember.
That or you can 'candle' your salmon before hand. Basically, hold the salmon over a super bright light. Anything that is a different density than the fish will show up as a dark spot. Those will usually be cysts or parasites. Sushi grade fish has been candled or otherwise inspected as such. Otherwise, freezing salmon (commercially caught stuff is *usually* flash frozen) at temps below 0f for 7 days will usually be sufficient to kill them as well.
Just depends on where you get your fish, the grade of it, etc.
You read my mind. I was about to post a similar comment I ran across yours. Important information.
North Polar damn I love fish! I only eat fully cooked so I’m that case I’m all set??
Yup, so long as it's been deep frozen or properly cooked, no issues.
Do you have to skin the fish to do this "candle" thing?
That is the reddest piece of fish I've ever seen. The only way it would be more red is if you cured ahi instead.
Gravlax is amasing and easy to make. Takes 0 effort and usually gets great results. I personally prefer a mixture of 40%salt to 60% sugar. It gives it a little less oversaltyness (thats not a word >.
mmm...It's been way too long...I remember the day when major airlines (flying abroad) like 'SAS,' would occasionally serve Gravlax or Caviar...BTW, in my opinion, fresh dill & Salmon should be "Lovers" & never part ways... *: )*
poppykok5 thats true, and i dont use weight, the salmon is too hard here
It was probably only SAS (Scandinavian Airlines)
I thought this said beef-cured. I was confused when you grated on beets. When you got to the end, I was like where does the beef come in? Then I happened to read the title again. Idk why beef-cured salmon was so intriguing to me though.
Cassi Ann lol i thought it said beef for a second, too.
turtlepowersf I mean I watched almost the whole video before I realized haha
Chef, I have watched a ton of your videos and this is by far the most beautiful thing I’ve ever seen you, or pretty much anyone ever make. You have inspired me to pick up some salmon right now. *Dashes off to Sprouts!*
I got the stuff! Also, wouldn’t slices of that salmon look beautiful on a sushi roll? Them colors tho...
Ophelia, this would be beautiful nigiri style. Or you could make a maki with cucumber and cream cheese, then wrap the gravlox around the outside, around the outside, around the outside! (Then you'd have to call it the Chef John Roll in his honor.)
Suzanne Baruch I like it!
you will love the tapeworms that come fresh on the salmon its to die for! and good luck.
Golden Child I ADORE tapeworms. Especially the kind that grow in fish I guess, even after I bought it frozen without intestines. Think of sorbet, but parasite flavored.
I swear I just saw a pic of a piece of nigiri on Reddit the other night with beet cured salmon. After seeing it I was like man I wanna make that. Then boom this video pops up in my feed.
I've been making gravlax for years...and it rocks! I like the beet take on it. I came up with my own recipe/method after the first few times. I'm not a fan of dill, so I came up with the addition of...wait for it...caraway seeds! I've never seen salmon paired with caraway, but, oh, man! Does it work! And instead of the ungainly weight, I figured that vacuum sealing would apply even pressure all around the fish, and it totally works. And somehow, it shortens the cure time by about half. Kind of the same way as a vacuum marinade works. I might have to add some beet root to the next batch. A friend likes my gravlax so much that he ordered 5 wild-caught Alaskan salmon filets for me to process.
Wonderfully inventive, CJ! I do the dill version about 4x per year, but will totally do this version--we love beets! My wife sent me to the market for a dozen of those root vegetables, but they only had 11. She said I was "a beet off".
You are the Goldilocks, of your salmon gravlax.
lax means salmon in Swedish so... salmon-cured-salmon?
Chef..Just got done talking to Mark Z.kberg.....you can not have your videos shown at night..Verboden.....how much food porn one person can take?my stomach growls at me.....we used to be good pals ...not anymore.....hates me....
I recommend removing the skin first, purchase a thicker cut, ideal from a 20lb salmon and use the front of the fish, up the ratio of sugar to 2/1. Let the fish air out uncovered after a good washing in the fridge for a day after the cure process. Cure 24-48 hours. No need to weight the fish. Cheers.
3:30 If I saw that in someone's house I would run like hell.
Gravlax sounds like a Dr. Seuss character. 😳
The Nordic Country's greets you
You might prefer the English "Tomb Salmon" instead of the nordic word.
kunfussed213 BRILLIANT!
Is this the most beautiful gravlax I have ever seen? Beets me...
rcg 5 u can have a like for that one.
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.
there's something about meat leaving bright purple stains on cloth that makes me really uncomfortable
That's so beautiful! I never thought about combining salmon and beetroots together, guess I should give it a try!
i had a tumour cut out the other day so i put it in a big bucket of salt for a few weeks
I was trying to cure cancer
I'll see myself out
This joke didn't *age* well, I see... ehue... age.. hue..
If the salmon cure
has no allure
would it be the fault
of the kosher salt?
wow you are going to make a great cook out of me, my first experience with gravlax sounds delicious, thank you.
"They won't admit it, but this will impress them."
That'll show 'em!
Lovely to see you curing salmon without the alcohol that is present inmost recopies but completely unnecessary. We have a lot of sick fish up here in the Great White North and I have been curing it for years. My latest creation was Birch Syrop, with sumac and juniper berries, delicious. It is a simple process that produces wonderful results. I hope all your viewers take this recipe and play and enjoy..
No matter what you make Chef John from Food wishes dot com, I always like your videos.
Cayenne was very popular in Middle age Scandinavia..
Midsummer eve is coming upon us, would love to see Chef Johns take on pickled herring. I will definitely put this gravlax on the table with the other mandatory dishes, and some not that mandatory.
a wild gravlax appears!
Chef John used Beet. It's super effective.
How long would this beautiful Gravlax hold for in the fridge?
I also have this question!
I lived in Alaska for 19 years when I was a young man. I had salmon 100 ways including gravlax. I never thought about using beets...that is a gorgeous looking dish. Bravo!
Really interesting recipe, definatelly gonna try this! One thing I gotta say, is that the A in gravlax is pronounced more like the A in "Bark" or "Park". The word translated from Swedish to English is Grave salmon. It originates from the 17th century where salmon was buried in salty sand and left to ferment. It used to be a lot more similar to surströmming, but the recipe has evolved into what we have today.
That watermelon is going to freeze that far back in your fridge. Love the channel.
I love mine with fresh dill and some lightly pickled red onion, which helps cut the sweetness. Thanks Chef
HOW ABOUT....juicing a beet and laying the filet in the juice...skin side UP....Yeah...no scraping...??
Drop a beet. Very good Chef John.
Nights I get to unwind with Chef John and a fresh Food Wishes upload are the best nights.
I want to try this on some other fish like walleye or northern pike. Is there any reason why it wouldn't work?
I saw this on R/Food!
Can I use organic cane sugar? I don't have Kosher but I do have regular iodized Table Salt, Celtic Sea Salt, and Pink Himalayan Salt, which is best?
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
If you are doing gravlax with beetroot it´s more or less mandatory to add some grated horseradish to the beets. It cuts through the sweetness of the beets and give the fish a more rounded flavour.
The perfect condiment is "Hovmästarsås" which is an emulsion of sweet mustard, spicy mustard (Dijon works fine), sugar, white wine vineagar, chopped dill and a neutral cooking oil (NEVER olive oil).
Midsummer (A major holiday up here) is coming up here in Sweden so I´m making gravlax as we speak! One with beetroots/horseradish and one more true of origins containing dill and a few shots of vodka! A swedish midsummer buffet without gravlax is like UA-cam without Chef John. It may work, but it would feel very empty! :)
Could you please cook some golden oldies? Not pretentious recipes. Thx. I know your not gonna like this request, but I like most of your videos...........
Its called ”Gravad lax” in swedish. We eat a lot of gravad lax in Scandinavia. We serve gravad lax with potatoes and gravad lax gravy. It contains, Swedish mustard, Dijon,salt,pepper,sugar,red wine vinegar,olive oil, water and a hole lot of dill. Super yummy. Please try it out. Good luck-Lycka till.
Gloves, dude! Marvelous invention! They fit over your fingers and hand. Amazing things!😂😂😂👵
Gravad lax with cream cheese on some type of bagel or sandwich is great, gravad lax with håvmästarsås (sauce) as it's traditionally served here in Sweden is always so damn disappointing. I fool myself every time, it looks great until I eat it and then it's just boring, not bad, just "meh".
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.
Russ and Daughters in NYC has the best pastrami-cured lox. I don't eat beef, and turkey pastrami is usually terrible, which makes the pastrami lox that much better. I'd love to find a recipe for that.
Why does scaling the fish matter, I wonder? Gonna try this, swapping out the hated beets for the beloved dill. I am, after all, the Everett McGill of gravlax dill.
Hey, Chef John: Why do SO many restaurants cook salmon without the skin on??? The skin is the most important part of cooking salmon!!!!
One of my Jewish recipes from my dad's father's father's side -- which are WWII defectors -- is dill-brined gravlax wherein you stew the fish in a pickle jar after the pickles are gone for a day then you smoke it over pecan wood.
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.
There's really no need for the brick (or to bury the salmon). It just makes the dehydration quicker. Just turn it over every couple of days. It's the curing that does the magic.
Curious why you don’t 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 it’s 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!
Next landlocked-salmon I catch is going to meet the beet.
Gorgeous! Thanks, Chef John! Have a great weekend! ;)
Any strategies on how to affordably source fresh salmon? I live in a dry, land-locked region, and the best salmon I've been able to find comes from Costco... which I feel like is a bad idea to use in a dry-cure recipe.
so basically you Beet it and Don't stop til you get enough. After all you are the Michael Jackson of your Gravl- no rhyme T_T
A bit of dry mustard powder will get rid of any unpleasant fishy smell while the gravlax will still taste like salmon. I prefer 2 parts salt to 1 part sugar and I like to add smoked paprika, gives you color AND flavor.
Could you do it without the sugar? Maybe not gravlax specifically, but will this method work similarly of you just use salt?
Could we flavour the cream cheese with capers and dill. And squeeze some fresh lemon juice on the cured salmon before eating? Would that be ok or would it taste bad/be too much flavours. Have not tried to do this myself, so if anyone could help me out before I drop some money on a salmon fillet, that'd be great.
The colour is spectacular. The closing bagel shot is probably banned in some states as it is practically food porn. I can only imagine how scrumptious it would taste. My next fish project for sure!
you know really, this is kind of worth it from a technical perspective. Gravlax is really too expensive. You can get any red fish for a few dollars a pound and do this to a similar effect. Really good technique to know. heck if you have a smoker you can smoke it a little bit.
Are you using farmed salmon and trying to cover the blah colour with beet juice? If so, nice cover up, but you'll never be able to replace the flavour of wild salmon.
I remember Gordon Ramsey did a version this... but watching his again, his was cured for 8 hours to over night only? Would curing for such a short time be enough?
Chef John, you would not believe what I went though to get that weight, I have a 100 year old coal heated Iron.,, It would not fit n the fridge, too tall., but plenty heavy.,, it's evening here, and all the hardware stores are closed,, so I went and found 1 in the yard.,, took a while to get it clean, but here I am, Salmon Gravlax in the fridge, having a nice glass of wine!
From a swede: No need for the cheese cloth, really. It won't mess it up but it's pretty pointless. Also, the cure will get more evenly absorbed if you mix the salt/sugar in with the grated beets or whatever else you want to season it with. You should cure some meat next. Game meat (pigeon, moose, roe, deer etc) is awesome for that.
I'm not sure why, but the color reminds me of hibiscus, my favorite flower. I bet it would look gorgeous plated up with some fresh hibiscus, maybe the yellow ones with reddish centers.
I make Gralax all the time. I use skinned salmon and coat both sides.I wrap it in plastic wrap, leaving one end open. I put it between two stainless steel baking pans and use a tourniquet. I put it in the the refrigerator on a rolled up towel so the juice drains away from the salmon through the open end of the plastic.. How do you use dil? Just spread fresh dill over the surface?
This is gonna become an internet craze, I'm calling it.
The simplest way to do this is in a ziplock bag. Save the cheese cloth, throw everything in the bag, put the fish in, and flip it two to four times a day by simple turning over the bag. Four days and your done. Eat as is or for a thrill grill it!
UA-cam finnessed me so hard, removed my sub to you and never showed me any of your new videos. Total bullshit, thought you were dead. I'm back to learn how to cook.
Never been a fan of beet dishes. My Ukrainian grandmother always makes borscht and lutfisk and I can only eat it if it is supplemented with bacon.
Chef, can I use yellow beets instead of red? None of these food stores (Chicago) label the salmon sushi grade. When I ask if it is sushi grade they look at me like I’m from another planet.
Hi Chef John, Can I skin the salmon and then cure it? Slicing the fish with the skin on seems to require too much knife skill. Is the skinless salmon gonna be too salty for this curing method and that's why you keep the skin?
Lol... I love the way he talks...it's like he sings a Melody...lol
I've seen live moving worms on the filleted fish at Costco. Where should we buy our salmon and will your method kill any live beings?
I make gravlax every time I buy salmon. It is as addicting like red wine and Brie with meat and crackers. I have never tried beets. Now I am curious about what all can be used. I need to use the everything bagel too. So hungry!!
What's the purpose of the cheesecloth? And dill may be optional, and by optional, I mean mandatory.
Haha oh boy you crack me up! But all the emphasis on the vowels were bugging me for sOme rEason 😜
can we do this with a large cut and store it whole while only slicing off what we need once in a while? I love cured salmon so much but buying it already made at the store is Expensive so I don't get it often. if I had the opportunity to store it in bulk so I could eat it every day I would!
Thx for this version, I make the traditional version with dill and serve with my homemade farmer's cheese which is equally as easy.
The term 'food porn' was coined while viewing something like this. It looks exquisite!
After all,
you are the
Candy Pop Rocks
of your Salmon Gravlax
😉
Dill is essential for the taste of gravlax. The beets are for color. I have made this before using Jamie Oliver's version. It's not hard at all to make this.
Mine came out gorgeous, but way too salty. I think the problem was my salmon was way too thin. I soaked it and made a great cream cheese spread out of it.
you should try gravlax on rhyebread made in the archipelago of finland, and fresh salmon of course.. using heavily salted butter on with dill as garnish... one of the best meals on earth
Could you do this with other fish? Like, say, whitefish, cod, or trout?
D S answer us chef!! I wanna know too!
Well, all you have to do is try it? Buy some cod and give it a shot! I know that you could adapt this with trout since trout are regularly smoked. I am thinking that bluefish would work for this as well since where I live, in CT we most often smoke those.
Any faty fish. I make a lot without the sugar.
You absolutely could. For cod you should first freeze the fillet for 24 hours. I'm not sure the beets would be the best choice, though. Try a spice blend of fennel and coriander seeds and a couple tablespoons of white wine. Excellent on rye with a good mustard and some finely chopped red onion.
You can cure any fish, but thanks to thousands of years of experience, the handful of varieties you see at the market tend to work out the best.