Homemade Citrus Salmon Gravlax

Photo: psfreeman

Serve this meal with your favorite vegetables or on a bagel. Recipe from Harris Teeter's Fresh Catch Newsletter.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 72 Hours


  • 2 piece(s) salmon, 6 inches with skin on
  • 2 cup(s) fresh pineapple, chopped fresh
  • 1 orange, sliced thin
  • 1 fresh pineapple, sliced thin
  • 1 cup(s) sugar
  • 1/2 cup(s) sea salt
  • 1 bulb fennel (greens only), chopped
  • 2 tablespoon(s) fresh cracked black pepper
  • 2 cup(s) Simi Chardonnay
  • 3 ounce(s) pomegranate seeds
  • 8 ounce(s) cream cheese


  1. Combine sugar, salt, fennel, and cracked pepper then set to side.
  2. Place both pieces of salmon side by side, flesh side up in small casserole dish.
  3. Evenly cover salmon with sugar mixture on flesh side of both pieces, top one side with orange slices then the other with pineapple slices.
  4. Sandwich both together, drizzle with 1 1/2 cups of Simi Chardonnay, cover with plastic wrap, then apply equal pressure by placing weight on top (1-3 lbs In Tupperware) place in refrigerator for 3 days, flip one time each day.
  5. Soften cream cheese and cut into 1 inch cubes, cream with fork or with kitchen aid mixer, add 1/2 cup Simi Chardonnay, mix together until combined, fold in pomegranate seeds and refrigerate.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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