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(5 votes, average: 3.80 out of 5)
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The first time I ate this grilled version of the classic Scandinavian salmon dish, I couldn’t believe how delicious it was. We’ve suggested under-cooking the fish a little, but if your immune system is in any way impaired, cook the fish until it is well done — or light pink all the way up. You can eat this Grilled Gravlax hot or cold. We’ve included this dish in the ‘Quick and Easy’ category because the prep is so very easy, but you do need to plan ahead so you can let the fish sit as long as possible in the herbs. If you are on chemo, see Ann’s Tips.
Preparation
- Prepare the mustard dill sauce as outlined Mustard Dill Sauce.
Ingredients:
- ¼ cup sea salt
- 2 tablespoons sugar
- 1 tablespoon freshly ground white pepper
- 4 bunches fresh dill, coarsely chopped, divided
- 1½ pound middle cut salmon fillet, bones removed
For the Mustard Dill Sauce
- 1 tablespoon sweet mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1½ tablespoons white wine vinegar
- ¾ cup canola or grape seed oil
- ¼ cup chopped dill, divided
Nutritional Information
Calories
510 cals
Fat
43 g
Saturated Fat
6 g
Polyunsaturated Fat
24 g
Monounsaturated Fat
9 g
Carbohydrates
8 g
Sugar
6 g
Fiber
1 g
Protein
24 g
Sodium
368 mg
*per serving
Ann's Tips and Tricks
When you are going through chemo, it’s very important to keep strong cooking smells to a minimum. Cooking smells, especially from oily fish like salmon, often prove nauseating when you feel ill from chemo, and can put you off eating the food associated with them for years afterwards. This happened to me with salmon, and since it is such a great source of nutrients, I don’t want it to happen to you. This dish can be very pungent if cooked indoors, so if you are on chemo and enjoy eating salmon, either cook it outside, or just wait until you are better before cooking it inside.
