Maple syrup 29 FÉVRIER® glazed salmon gravlax with Maple syrup 29 FÉVRIER® two-mustard sauce

Maple syrup 29 FÉVRIER® glazed salmon gravlax with Maple syrup 29 FÉVRIER® two-mustard sauce

Maple syrup 29 FÉVRIER® glazed salmon gravlax with Maple syrup 29 FÉVRIER® two-mustard sauce

  • Prep time :
     
    10 minutes
  • Marinating :
     
    24 hours
  • Chill time:
     
    3 hours
  • Conservation :
    2 weeks in the fridge
    1 month in freezer
  • Portions :
     
    500 ml

INGREDIENTS

  • 600 g (1.32lb) of salmon (with skin)

For the marinade:

  • 4 tbsp sea salt
  • 4 tbsp maple sugar or brown sugar
  • 1 tbsp fresh ground black pepper
  • 1/2 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp dill seeds
  • 1/2 bunch of fresh dill leaves

After the marinade:

  • 1/2 bunch of fresh dill leaves
  • 1 tbsp maple syrup
  • 1 tbsp Gin (preferably local)

For the Mustard sauce:

  • 2 tbsp Dijon mustard
  • 2 tbsp old style mustard
  • 2 tbsp olive oil
  • 3-4 tbsp 29 FÉVRIER® maple syrup

PREPARATION

To marinate the salmon :

  1. Rinse salmon and pat dry.
  2. Crush spices.
  3. Line a deep dish with plastic wrap and add sea salt, spices and maple sugar.
  4. Brush salmon with 1 tbsp of maple syrup. Cover with ½ fresh dill leaves.
  5. In the deep dish, lay salmon skin side up on sea salt, spices and sugar mixture. Use fingers to coat mixture on both sides of the salmon.
  6. Then, tightly wrap salmon with more plastic wrap.
  7. Place heavy object on salmon and refrigerate for at least 24 hours.
  8. Unwrap salmon, discard mixture. Rinse salmon in cold water and pat dry with a clean cotton dish cloth.
  9. Mix maple syrup with gin and brush on salmon. Sprinkle with fresh dill leaves. Again wrap salmon in plasitc wrap and refrigerate for 2 -3 hours.
  10. May be refrigerated for 2 weeks and kept for over 1 month in freezer.

Two-mustard sauce preparation:

Mix all ingredients.

Service:

Remove plastic wrap. The salmon is now a gravlax: dark orange in colour, tender, sweet/salty, and aromatic.

Cut thin slices of gravlax and serve with two-mustard sauce as a condiment. Serve with thin slices of 29 FÉVRIER® Maple Syrup Icelandic Bread or other croutons of your choice.