Orange Salmon Gravadlax
- 125 g salmon steak (or fillet)
- 1 bunch of dill
- 1 orange zest
- 180g sea salt
- 80g powdered sugar
The Asparagus and Sauce
- 12 green asparagus
- 3 teaspoon of sunflower oil
- 2 tablespoons Maille Mustard with White Wine, Candied Orange Peel and Ginger
- ½ juice of an orange
- Salt, Pepper
The Salmon Gravadlax
- Blend sea salt, sugar, and the orange zest until powder form.
- Cover the kitchen surface with cling film and pour half the salt and sugar blend.
- Place the salmon steak on top (previously thawed).
- Cover with the remaining salt and sugar blend.
- Add the bunch of dill and wrap up the salmon, then place in the fridge
- Leave to rest for 36 to 48 hours, turning over every 12 hours.
- Remove the plastic wrap and rinse with cold water to remove the excess salt.
- You’ll notice that the salmon is darker and firmer. Cover again with plastic wrap and refrigerate until serving time.
- Trim off the ends of the asparagus and peel off the skin
- Pour water into a pot and bring to a boil.
- Place the asparagus into the steamer basket and then put it in the pot.
- Cover and cook for 10 minutes.
- Let cool completely at room temperature then refrigerate.
- Pour the orange juice and mustard into a bowl. Pour in the oil and stir with a fork until it reaches the desired consistency.
- Season with salt and pepper.
- To serve cut the salmon into thin slices, adding the asparagus and drizzling with the vinaigrette
- To garnish, add a few sprigs of chives and some orange supremes.
The salmon gravadlax keeps well in the refrigerator for 1 to 2 weeks when wrapped with cling film. At the 36 hour mark, the salmon resembles smoked salmon. After 48 hours, it is much firmer, like a sausage.