Mexican-Style Gravlax with Cilantro and Tequila

Mexican-Style Gravlax with Cilantro and Tequila
Print Recipe
makes 24 small toasts Gravlax con Cilantro y Tequila
Ingredients
  • 1 teaspoon ground cumin
  • 2 teaspoons chipotle chile powder ancho chile powder, or a Mexican mix
  • 2 tablespoons kosher or coarse sea salt plus more for seasoning
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons dark brown sugar
  • 1 cup finely chopped cilantro
  • Zest of 1 lime
  • 1 pound fresh salmon skin on, bones removed
  • 2 tablespoons silver tequila
  • 6 5-inch Flour tortillas or whole grain bread, toasted
  • 1 cup Mexican crema
  • 1 ripe avocado halved, pitted, chopped
  • 1 lime halved
To Prepare
  • Combine the cumin, chile powder, salt, pepper, sugar, lime zest and cilantro in a small bowl. Place the salmon flat, skin-side up, in a long baking dish. Make 10 to 12 1-inch slashes in the skin with the tip of a knife, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin, then flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon.
  • Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing back down again.
  • When ready to serve, remove the gravlax from the refrigerator. Thinly slice the salmon flesh, taking care not to cut through the skin and arrange the pieces on a platter. Serve with lightly toasted flour tortillas or toasted whole grain bread (keep warm in a clean kitchen towel, bread basket or tortillero), and let everyone garnish with the crema, avocado and a squeeze of fresh lime juice.
Ingredients
  • 1 teaspoon ground cumin
  • 2 teaspoons chipotle chile powder ancho chile powder, or a Mexican mix
  • 2 tablespoons kosher or coarse sea salt plus more for seasoning
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons dark brown sugar
  • 1 cup finely chopped cilantro
  • Zest of 1 lime
  • 1 pound fresh salmon skin on, bones removed
  • 2 tablespoons silver tequila
  • 6 5-inch Flour tortillas or whole grain bread, toasted
  • 1 cup Mexican crema
  • 1 ripe avocado halved, pitted, chopped
  • 1 lime halved
To Prepare
  • Combine the cumin, chile powder, salt, pepper, sugar, lime zest and cilantro in a small bowl. Place the salmon flat, skin-side up, in a long baking dish. Make 10 to 12 1-inch slashes in the skin with the tip of a knife, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin, then flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon.
  • Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing back down again.
  • When ready to serve, remove the gravlax from the refrigerator. Thinly slice the salmon flesh, taking care not to cut through the skin and arrange the pieces on a platter. Serve with lightly toasted flour tortillas or toasted whole grain bread (keep warm in a clean kitchen towel, bread basket or tortillero), and let everyone garnish with the crema, avocado and a squeeze of fresh lime juice.

  • alex

    Hi Pati,

    Love your show! I want to make this, but my wife doesn’t like cilantro, can you recommend a substitute? Parsley? Thank you.

    • Pati

      Hola Alex, Thank you! You can substitute any fresh green herb you prefer, such as parsley, chives…

  • Shelia Murray

    Wow!!! I did it!!! I did it and it was AMAZING!! I can’t wait to try something else. I love that your show is on the Create channel.

    • Pati

      GRRRRRRRRREAT, Shelia!

  • Judy

    I made this for Christmas morning and the family loved it! I have already made it again.

    • Pati

      Hi Judy, So happy to hear everyone enjoyed the gravlax! Thank you for making it!!

  • Ana

    This would be an amazing in a cucumber cup filled with creamed avacado, the gravlox and garnished with a piece of cilantro.

    • Pati

      That sounds delicious, Ana!

  • Carolyn

    Could this be a tostada topping?

    • Pati

      Surely!

  • Chris Pepin

    I am making this for a VIP event at the school. If I make it on Friday(memorial day weekend), will not be basted over weekend. I will come back on Tuesday. Will the quality hold up until my Thursday morning event.

    My other option is to make it on Tuesday yet am concerned it will not be enough time to cure.

    I was going to serve it with cumin and coriander scented bread.

    • Pati

      Hello Chris,
      Go ahead and make it on Friday, it will hold beautifully for Thursday. Make it, baste it and when you return, baste it again. Sounds relish with the cumin and coriander scented bread!

  • Judy

    My husband and I loved this and I hAve made several times. One question though, why is there cumin and black pepper? It seems like cumin takes the place of the pepper in most recipes. Just wondering.’

    • Pati

      I like the taste of the combination of all of the spices here. The cumin has a much more low tone than the pepper and the salmon seems to appreciate having both ; )