- 3 to 4 tablespoons Cointreau or other orange liqueur
- 1 1/4 pounds salmon fillet with skin
- 3/4 cup sugar
- 3/4 cup coarse salt
- 1/2 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
- 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.
- 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.
- 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 creme fraiche with tarragon.
- Warm French bread in the oven and then spread with a little cream cheese infused with some orange juice. And garnish with wedges of orange and zest of lemon and orange.
Pair our Citron Gravlax Tartine recipe with our Josh Cellars Rosé to make this recipe even more of a hit. This light wine is crisp and bright, featuring strawberry and white peach flavors with hints of nectarine that perfectly combine with the orange liqueur in the dish. Other suggested wine pairings for this recipe include:
If you’re looking for other dishes to try with our Rosé, we love pairing it with summer salads, grilled fish, and chilled seafood.More Details