Chamomile Gravlax with Potato Waldorf Salad

Chamomile-cured salmon pairs well with a homemade fingerling potato salad for a savory brunch dish.




  • ¼ cup rock salt

    2 chamomile tea bags, tea removed from bag

    1 lime, zested

    1 lemon, zested

    2 tsp ground black pepper

    1½ lb skinless wild salmon

Potato salad

  • 1½ lb fingerling potatoes

    ½ lb green grapes, halved

    2 stalks celery, finely chopped

    1 Spartan apple, cut into cubes

    ½ cup avocado oil mayonnaise

    3 tbsp chopped fresh dill

    2 tsp apple cider vinegar

    ¾ tsp sea salt

    ground black pepper, to taste


1. Prepare gravlax: In a medium bowl, combine rock salt, tea, zests and black pepper. Line a large baking sheet with parchment paper. Place half of salt-tea mixture on parchment and place salmon skinned side down on mixture. Cover top of salmon with remaining salt-tea mixture. Leave uncovered in the refrigerator for 12 hours or overnight.

2. Drain all liquid and rinse salt-tea mixture off salmon; pat dry. Place salmon on a rack over a baking sheet to allow circulation. Return to refrigerator uncovered for 12 hours or overnight.

3. Prepare potato salad: In a large pot of water, bring potatoes to a boil. Cook until tender, about 20 minutes. Drain; let cool. Cut into cubes.

4. In a large bowl, combine potatoes, grapes, celery and apple. In a small bowl, combine mayonnaise, dill, vinegar, sea salt and pepper. Toss mayonnaise mixture into salad.

5. Slice salmon thinly and serve with potato salad.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 431
  • Carbohydrate Content 32 g
  • Cholesterol Content 71 mg
  • Fat Content 22 g
  • Fiber Content 4 g
  • Protein Content 27 g
  • Saturated Fat Content 3 g
  • Sodium Content 744 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 4 g