ICE­LANDIC GRAFLAX

Clean Eating - - EAT LIKE A CENTENARIAN RECIPES -

SERVES 8. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 2 DAYS, 30 MIN­UTES. FISH

¼ cup coarse sea salt 1½ tbsp or­ganic evap­o­rated cane juice (aka or­ganic sugar) 2 tsp black pep­per­corns, crushed 6 tbsp fresh dill 2 1-lb pieces skin-on wild salmon or ar­tic char, pat­ted dry dark rye and or­ganic un­salted but­ter, op­tional

SAUCE

¼ cup raw honey ¼ cup Di­jon mus­tard 1 tbsp white wine vine­gar 1 tbsp fresh lemon juice

¼ cup ex­tra-vir­gin olive oil 1/8 tsp each sea salt and ground black pep­per

1. Pre­pare fish: In a bowl, com­bine coarse salt, cane juice and crushed pep­per­corns.

2. Spread 2 tbsp dill on bot­tom of a 7 x 11-inch non-metal­lic bak­ing dish; spread one-fourth of salt mix­ture on top. Place 1 piece salmon, skin side down, on top. Spread with 2 tbsp dill and half of re­main­ing salt mix­ture. Place re­main­ing salmon fil­let on top, flesh side down (skin side up). Spread with 2 tbsp more dill and re­main­ing salt mix­ture.

3. Place a sheet of parch­ment over fish, then cover bak­ing dish with plas­tic wrap. Place an­other bak­ing dish on top and weigh it down with a few heavy cans. Re­frig­er­ate for at

least 2 days (up to 4 days), turn­ing fish ev­ery 12 hours and bast­ing with liq­uid that col­lects in dish. (NOTE: Af­ter 2 days, taste fish; it should be fla­vor­ful, slightly firmer than raw with a lox-like tex­ture. The thicker the fish, the longer it needs in the salt mix­ture.)

4. Pre­pare sauce: In a bowl, whisk to­gether honey, mus­tard, vine­gar, and lemon juice. Driz­zle in oil, whisk­ing con­stantly. Sea­son with salt and pep­per.

5. Be­fore serv­ing, care­fully scrape off ex­cess salt mix­ture from fish. Cut into long, thin strips. Pile on but­tered bread (if us­ing). Serve with sauce.

PER SERV­ING (1/8 of recipe): Calo­ries: 272, To­tal Fat: 14 g, Sat. Fat: 2 g, Mo­noun­sat­u­rated Fat: 8 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 10 g, Fiber: 0 g, Sug­ars: 9 g, Pro­tein: 25 g, Sodium: 547 mg, Choles­terol: 51 mg

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