Gravlax salmon with beet juice, crunchy quinoa, and mustard sauce

For this recipe, called “Pure Norway,” Chef Florian Barbarot showcases one of Norway’s most iconic dishes: gravlaks. Here, Norwegian salmon is prepared using a no-heat cooking technique that relies on salt to gently transform its texture while preserving its freshness and nutritional value. Beet juice naturally enhances its color while adding a subtle vegetable note. The dish is served with a Norwegian mustard sauce—reimagined in a lighter version—and crispy quinoa, which adds texture and balance to the whole dish.

Ingredients for Florian Barbarot’s gravlaks salmon with beet juice, crunchy quinoa, and mustard sauce

Serves 4

Gravlaks salmon

• 400 g salmon
• 80 g white miso
• 20 g red miso
• 40 g beet juice
• 40 g water
• 20 g soy sauce
• 30 g sake
• 10 g rice vinegar
• Zest of one lime
• 2 g grated ginger

Crunchy Quinoa

• 120 g quinoa
• 240 g water
• 5 g salt

Julienned beets

• 150 g raw beets
• 15 g olive oil
• Salt, pepper

Mustard sauce

• 100 g gravlax marinade
• 20 g mustard
• 10 g soy sauce
• Zest of one lime
• 5 g balsamic vinegar

Steps for Florian Barbarot’s Gravlaks Salmon with Beet Juice, Crispy Quinoa, and Mustard Sauce

1. Gravlaks: Blend all the ingredients until you have a smooth, even marinade. Completely coat the salmon fillet with the marinade, cover tightly with plastic wrap, and let marinate for 7 hours in the refrigerator. Remove the salmon, pat off any excess marinade, and set aside in the refrigerator.
2. Crunchy quinoa: Rinse the quinoa thoroughly and cook it in salted water for 10 to 12 minutes. Drain and let cool. Set aside for plating.
3. Beet julienne: Peel the beet and cut it into thin julienne strips. Season with olive oil, salt, and pepper. Keep chilled until ready to serve.
4. Mustard sauce: Strain the gravlax marinade, then add the mustard, soy sauce, lime zest, and balsamic vinegar. Whisk until the sauce is smooth and well combined. Set aside in the refrigerator.

This recipe was created for Seafood from Norway as part of a collaboration with Chef Florian Barbarot of the restaurant Quelque Part… Les Abysses (2 toques), featuring Norwegian salmon.