Salmon Gravlax with Chimichurri
My friend Jeremy Bechtold created this amazing recipe as part of our 2021 Ambassador Competition. We are so grateful to him for sharing such a delicious recipe!
Follow him for more ideas and recipes at @thenorthwoodstable Enjoy this recipe!
Enhance your culinary talent with Nativo Spices.
Ingredients:
1oz kosher salt
1oz white sugar
4oz fresh salmon, skin off, deboned
Ingredients for the Pickled sweet potatoes:
1/2c apple cider vinegar
1c water
1/3c white sugar
1/4c kosher salt
1c thinly sliced sweet potato, peeled
1/2c yellow onion, thinly julienned
5 juniper berries
2 green Cardamom seeds
1tsp crushed red pepper
Ingredients for Nativo Chimichurri cream cheese
4oz cream cheese
1Tbsp red wine vinegar
2Tbsp canola oil
Method:
Mix salt, sugar, and Nativo seasoning.
Cover entire salmon with mixture.
Place in a container with a lid, place in the refrigerator overnight.
Slice thin, reserve for plating
Method for the Pickled sweet potatoes:
Combine the vinegar, water, sugar, salt, juniper berries, Cardamom, and crushed red pepper in a sauce pot.
Bring to a boil, add sweet potatoes and onions. Turn off the heat and take off the stove. Let it sit for 1hour.
Method for the Nativo Chimichurri cream cheese:
In a small bowl combine the seasoning, vinegar, and oil. Mix well, let sit for 10 minutes.
Add the cream cheese, mix until smooth and fully incorporated.
Assembly
Then on a piece of pumpernickel rye bread, spread the cream cheese mixture, place the strained pickled sweet potatoes in a single layer, add some of the onions.
Roll some of the thinly sliced Gravlax into roses and place on top of the sweet potatoes.
¡SERVE AND ENJOY!
Elevate your grilling with our Chimichurri blend. One of the most famous sauces in Argentina, this vibrant mix brings authentic Argentinian flavor to your kitchen. It is , perfect for meat, fish, and vegetables alike.
Ingredients: Oregano, Parsley, Thyme, Garlic, Salt, Pepper, Red Chili, and Sweet Paprika.
VEGAN - GLUTEN FREE - NO ARTIFICIAL COLORS
NET WT. 2 OZ
