Fusion Kitchen · 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.
$$
20 minsPrep
0 minsCook
20 mins active, 24 hr cureTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
18gFat
28gCarbs
8gSugar
4gFiber
1240mgSodium
45mgChol
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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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g (12 oz) salmon fillet, skin on
- 3 tbsp fine sea salt
- 2 tbsp caster sugar
- 30g (1 oz) fresh dill
- 1 lemon, zest
- 1 tsp black pepper
- 2 tbsp fish sauce
- 2.5 tbsp lime juice
- 1.5 tbsp palm sugar
- 1 garlic clove
- 1 small fresh red chilli
- 5g (small handful) fresh coriander stems
- 1 medium cucumber
- 6 radishes
- 10g (small handful) fresh coriander
- 5g (small handful) fresh mint
- 1 tsp toasted sesame seeds
- 1 rye crispbread or pumpernickel