Difference between revisions of "Asian-style Gravlax"
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* ½ cup peeled, thinly sliced [[ginger root]] | * ½ cup peeled, thinly sliced [[ginger root]] | ||
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# Place the salmon on a baking sheet. | # Place the salmon on a baking sheet. | ||
# In a small bowl, combine [[salt]], [[Granulated sugar|sugar]], [[chile]] flakes and [[panch phoron|five spice]] powder. Mix well. | # In a small bowl, combine [[salt]], [[Granulated sugar|sugar]], [[chile]] flakes and [[panch phoron|five spice]] powder. Mix well. | ||
Latest revision as of 19:59, 13 July 2012
Description
Ginger-cured salmon. Contributed by Kate Staveland states this recipe is from Chef Caprial in the Portland area.
- From the sneaky kitchen; contributed by Kate Staveland
Ingredients
- 1½ lbs salmon fillets, skin on
- 2 tbsp kosher salt
- ¼ cup brown sugar
- ½ tsp chile flakes
- ½ tsp five spice powder
- ½ cup peeled, thinly sliced ginger root
Procedures
- Place the salmon on a baking sheet.
- In a small bowl, combine salt, sugar, chile flakes and five spice powder. Mix well.
- Spread the gingerroot over the top and bottom of the salmon.
- Cover salmon with spice mixture on both sides.
- Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.
- To serve, slice the salmon as thinly as possible with a sharp knife.
- Serve cold with French bread and crème fraîche mixed with a wasabi paste.
