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Asian-style Gravlax

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Description Edit

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

IngredientsEdit

Directions Edit

  1. Place the salmon on a baking sheet.
  2. In a small bowl, combine salt, sugar, chile flakes and five spice powder. Mix well.
  3. Spread the gingerroot over the top and bottom of the salmon.
  4. Cover salmon with spice mixture on both sides.
  5. Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.
  6. To serve, slice the salmon as thinly as possible with a sharp knife.
  7. Serve cold with French bread and crème fraîche mixed with a wasabi paste.

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