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Ginger Gravlax with Cilantro-Mustard Sauce

Yield 12 appetizer servings


  • 1 (1 1/2-pound) salmon fillet with skin attached
  • 1 cup granulated sugar
  • 1 cup kosher salt
  • 1/4 cup ground ginger
  • 1/4 cup coarsely ground black pepper
  • Cilantro-Mustard Sauce
  • Garnish: sprigs of fresh cilantro

How to Make It

  1. Remove small bones from salmon with tweezers; discard bones.

  2. Stir together sugar and next 3 ingredients. Pour one-third of the mixture in a 13- x 9-inch baking dish. Place salmon fillet over sugar mixture, and top with remaining sugar mixture. Cover with heavy-duty plastic wrap. Place an 11- x 7-inch baking dish over salmon. Fill with heavy cans. Let stand 2 hours at room temperature. Remove weights and smaller dish; pour off liquid. Cover with heavy-duty plastic wrap; chill for 2 days.

  3. Rinse coating from salmon; pat dry. Slice thinly, starting at tail end. Serve on toasted baguette slices with Cilantro-Mustard Sauce. Garnish, if desired.

  4. Note: For toasted baguette slices, cut baguette into 1/4-inch slices, and place on a baking sheet. Bake at 350º for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.