Lunch: Pastrami-Style Gravlax with Sweet English Mustard on Pumpernickel Toast

This recipe includes superfoods such as:

Salmon

Health benefits of Pastrami-Style Gravlax with Sweet English Mustard on Pumpernickel Toast

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

1 cup kosher salt
1/4 cup smoked paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons crushed fennel seeds
2 tablespoons yellow mustard seeds
1 tablespoon crushed black peppercorns
1/2 teaspoon ground cloves
12 cloves garlic, crushed
2 to 3 pounds very fresh wild salmon fillet, skin-on, de-boned, sliced lengthwise into 2 pieces

Instructions

Making the dry rub: In a medium bowl, combine the kosher salt, smoked paprika, coriander seeds, brown sugar, fennel seeds, yellow mustard seeds, crushed black peppercorns, ground cloves and garlic. Making the gravlax: Lay the salmon, skin-side down, on a clean, dry surface. Pack the dry rub evenly over the fillets and wrap each piece tightly in two layers of plastic wrap. Place one piece of the fish, skin-side down, in a pan large enough to accommodate it. Place the other piece, skin-side up, on top of the first. Lay a cutting board on top of the fish, and weigh down the board with tomato cans. Refrigerate for 24 hours. Unwrap the fish and drain the liquid. Re-wrap the fish tightly and reverse the position of the fillets. Return to the refrigerator, chill for another 24 hours and repeat the process again. Remove the salmon from the plastic wrap and brush off the spices and salt. Very thinly slice the salmon on the bias using an extremely sharp knife. Toast the pumpernickel and rub each slice with garlic. Combine the mustard and honey, then spread onto the toast and garnish with several slices of pastrami gravlax. Finish with baby arugula and/or slices of garlic dill pickles.

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