Saturday, May 23, 2009

Gravlax & Almond Cardamom salt

Kelly Lenihan writes, "Gravlax is a Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine. A light bulb went off -- who needs dill? Salmon cured in a flavor-infused salt seemed like the perfect marriage to me! On a mission, I went to the Ballard Farmer's Market last Sunday and picked up a jar of Almond Orange Cardamom salt. I covered my salmon in a salt-sugar mixture, added a splash of Pernod and wrapped the fish into nice little packet, placed it in the fridge and voilĂ , 48 hours later I had a delicious gravlax."

For Kelly's natural interpretation on a 'centuries-old standard,' take a peak:

Kelly is a woman who wears many a hat. Her Savory Seattle blog is one. The Seattle Supper Club is another she sails around town in. She sports the latter sombrero amidst a social dining circle, of both new and old friends, that gather in celebration of the food and copious drink that Seattle prides itself upon. Like Kelly's take on Gravlax, it's fresh, fun, and what can make Seattle more special than it already is. You should join her. I did.


  1. Janna, thank you for stopping by my blog. Your website is wonderful. I'm so excited about discovering the world of flavored salts. The possibilities of use are endless. Your Bloody Mary Salt is calling my name!

  2. Hello Janna, I love gourmet salts and your site is just awesome hope you wont mind,I'd love to guide our readers to your site, just add this foodista widget to this post and it's all set to go, Thanks!