Gravlax Salmon with Pomegranate Molasse

Hey friends!

I sincerely hope you’re having a wonderful Christmas, surrounded by your loved ones. The celebrations continue, so today I’m sharing a recipe that will be perfect for your New Year’s Eve dinner, New Year’s Day, or any other festive occasion throughout the year.

Here’s Gravlax Salmon with Pomegranate Molasses.

This recipe is great for two main reasons: first, it’s absolutely delicious. The flavors are delicate, and the textures are wonderfully smooth. Second, this Gravlax Salmon with Pomegranate Molasses is incredibly easy to make.

There’s no cooking involved, the preparation is very quick, and you simply can’t go wrong with this dish.

However, you must follow my main piece of advice: choose a salmon fillet with consistent thickness and outstanding quality. Head to your trusted fishmonger!

There are many Gravlax salmon recipes out there, but mine has its own little twists. I was inspired by a recipe from the talented Brigitte of the blog Popote et Fleur de Sel. And, as always, I added my personal touch. First, I prefer to use skinless salmon to ensure an even distribution of flavors throughout the fillet. Also, I include pomegranate molasses in the marinade. This adds a rich, deep sweetness.

If you don’t have pomegranate molasses, you can substitute it with maple syrup or balsamic vinegar. In that case, replace the 70g of molasses with 20g of extra brown sugar and 50g of balsamic vinegar.

As for the sauce, I have something a little different in mind—let me know what you think!

I serve this Gravlax Salmon with Pomegranate Molasses as an appetizer or for a festive gathering. It’s absolutely delicious. You can also turn it into a main course, pairing it with mashed potatoes, for example.

A little culinary history: The origins of Gravlax

Gravlax (from the Swedish gravlax, meaning “buried salmon”) is a traditional Nordic dish made from raw salmon fillets that are marinated, cured, and dried with salt, sugar, pepper, and dill. (In my recipe, I recommend a 24-hour marinade, but I’ve also tried it with 2.5 days, and it works beautifully!)

This method dates back to the Middle Ages, when it was used to preserve salmon for several months.

And if you’re a salmon lover in all its forms, check out my other salmon recipes by clicking here.

Now, back to our recipe…

 The essential tools:
– A mixing bowl
– Plastic wrap
– A dish
– And most importantly, a very sharp knife to slice the Gravlax thinly when serving.

Shall we get started?

The recipe, Chef!

Print Recipe

Gravlax Salmon with Pomegranate Molasse

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entrée – Cuisine du Monde

Serves: 10 Difficulty: Easy Price: $$

Prep Time: 10 min + 24 heures

Ingredients

• Gravlax
• 1 kg raw salmon fillet
• 100 g Guérande coarse salt
• 70 g brown sugar
• 70 g pomegranate molasses
• 1 tablespoon red peppercorns
• 60 g vodka
• 1 tablespoon golden sesame seeds
• 1 tablespoon black sesame seeds
• Sauce
• 125 g mascarpone or thick cream
• 1 teaspoon mustard
• Zest of one lime
• 4-5 sprigs of dill

Instructions

Gravlax

1

Put the coarse salt, brown sugar, and coarsely crushed red peppercorns in a bowl and mix.

2

Add the pomegranate molasses and vodka, then mix again.

3

Place your salmon fillet on two layers of plastic wrap.

4

Cover with the prepared mixture and seal the plastic wrap tightly.

5

Place in a dish and refrigerate.

6

Turn the fillet every 6 hours to ensure the marinade is evenly distributed.

7

Before serving, quickly rinse under cold water and pat dry with paper towels.

8

Place on your serving dish and sprinkle with the golden and black sesame seeds.

Sauce

9

Mix the mascarpone, mustard, lime zest, and chopped dill.