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Recipe Detail Page
Tequila-Marinated Gravlax
Early Summer 2008
And here’s a perfect component to serve at brunch. Lucy Waverman has taken Catherine MacFadyen’s idea of tequila-cured salmon and adapted it for home cooks. Subtly flavoured, sleek and supple, this salmon is delicious served either fresh bread or crostini.
Serves 12
One 3-lb (1.5 kg) salmon fillet on the skin
1 cup (250 mL) kosher salt
1 cup (250 mL) granulated sugar
1 jalapeño pepper, seeded and chopped
1 tbsp (15 mL) coarsely ground black pepper
1 ½ cups (375 mL) coriander sprigs
1/3 cup (75 mL) tequila
2 tbsp (25 mL) lime juice
Tequila Mustard
½ cup (125 mL) Dijon mustard
¼ cup (50 mL) sugar
2 tbsp (25 mL) chopped coriander
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) tequila
1. Make sure all pin bones are removed from salmon and use tweezers to remove any still there.
2. Lay salmon on large sheet of plastic wrap on a baking sheet.
3. Combine salt and sugar and set aside.
4. Sprinkle salmon with jalapeño and pepper and cover with coriander sprigs. Mix tequila and lime juice and drizzle over salmon. Evenly pack salt-sugar combination over salmon flesh.
5. Wrap plastic wrap tightly around salmon and repeat with foil. Let sit for two hours un-refrigerated to allow the salt and sugar to dissolve a little. Place in the refrigerator and chill for another 24 hours.
6. Mix together all ingredients for Tequila Mustard and refrigerate until ready to serve.
7. Unwrap salmon, scrape off all the brine mixture and rinse. Slice into thin slices from the tail end and serve with Tequila Mustard.
Serves 12
