Grilled Gravalax - Cook For Your Life- anti-cancer recipes

Grilled Gravlax

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

In this recipe the fish a little undercooked, but if the immune system is in any way impaired, cook the fish until it is well done, or light pink all the way up....


Ingredients

  • ¼ cup sea salt
  • 2 tablespoons sugar
  • 1 tablespoon white pepper, freshly ground
  • 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 dill, chopped, divided

Nutrition Facts

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

Directions

  1. Prepare the mustard dill sauce as outlined Mustard Dill Sauce.
  2. In a bowl, mix the salt, sugar and pepper together. In a glass dish large enough to hold the salmon, line the bottom with ½ of the chopped dill. Sprinkle ½ of the salt mixture over the dill, then place the salmon on top, skin side up. Sprinkle the remaining salt mixture and dill over the salmon.
  3. Cover with plastic wrap, then place weights over the salmon. You can use anything you have around the kitchen, cans or water bottles. Let the fish marinate for 4-12 hours in the refrigerator.
  4. Heat an indoor grill pan or outdoor barbeque.
  5. Wipe the salmon clean, then place the skin side down on the hot grill. Cook until the fish is light pink halfway up and deep pink at the tip, the skin will be blackened. For well-done salmon, transfer to a preheated 375 oven and cook for 5-7 minutes. Cut into thin slices and serve with a drizzle of Mustard Dill Sauce.

Chef Tips

When receiving chemo treatment, it’s very important to keep strong cooking smells to a minimum. Cooking smells, especially from oily fish like salmon, often prove nauseating when feeling ill from chemo, and can put someone going through chemo off eating the food associated with them for years afterwards. This dish can be very pungent if cooked indoors, so if on chemo and enjoy eating salmon, either cook it outside, or just wait until feeling better before cooking it inside.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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