Dinner
Gravlax with Nam Jim and Cucumber
A Scandinavian-Thai original, home-cured gravlax dressed with a Thai nam jim of lime, fish sauce, palm sugar, and chilli so the Nordic curing tradition and the Southeast Asian triple-note dressing create a dish where sweet, sour, and heat are all structurally present alongside the silky cured salmon.
$8
20 minsPrep
0 minsCook
1460 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
18gFat
28gCarbs
8gSugar
4gFiber
1240mgSodium
45mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Mix 3 tbsp fine sea salt, 2 tbsp caster sugar, 30g dill, lemon zest, and 1 tsp cracked pepper. Whisk fish sauce, 2.5 tbsp lime juice, 1.5 tbsp palm sugar, grated garlic, sliced chilli, and chopped coriander stems until sugar dissolves. Thinly slice cucumber and radishes on a mandoline.
2
Build
Spread half the cure mixture in a shallow dish. Place 340g salmon skin-side down on the cure, press remaining cure firmly over flesh side until well coated. Cover tightly with cling film, refrigerate 18–24 hours until the cure draws out moisture and firms the flesh.
3
Finish
Rinse cured salmon completely under cold water, pat dry with paper towel. Slice gravlax very thinly at an angle, discarding the skin. Taste nam jim—it should hit sweet, sour, salty, and hot simultaneously.
4
Plate
Arrange cucumber and radish slices across two plates. Lay gravlax slices over cucumber, spoon nam jim generously over the entire plate. Scatter coriander, mint, and sesame seeds over the top. Serve with rye crispbreads alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet, skin on
- 3 tbsp3 tbsp fine sea salt
- 2 tbsp2 tbsp caster sugar
- 30g30g fresh dill
- 11 lemon zest
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp fish sauce
- 2.5 tbsp2.5 tbsp lime juice
- 1.5 tbsp1.5 tbsp palm sugar
- 1 clove1 clove garlic
- 11 small fresh red chilli
- 5g5g fresh coriander stems
- 11 medium cucumber
- 66 radishes
- 10g10g fresh coriander
- 5g5g fresh mint
- 1 tsp1 tsp toasted sesame seeds
- 11 rye crispbreads or pumpernickel
