Asian gravlax

12 Servings

Ingredients

Quantity Ingredient
4 Stalks lemongrass
6 Leaves kaffir lime
1 cup Shallots
½ cup Ginger; peeled
½ cup Coriander seed; toasted & ground
½ cup Star anise; toasted & ground
¼ cup Szechwan peppercorns; toasted & ground
½ cup Fennel seed; toasted & ground
½ cup White peppercorns; toasted & ground
2 cups Kosher salt
2 cups Sugar
1 Side salmon; skin off

Directions

In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours). Thoroughly rub off cure. Slice very thin on the bias.

Recipe by: Chef du Jour Show, #DJ9306 Posted to MC-Recipe Digest V1 #736 by Rooby <MsRooby@...> on Aug 11, 1997

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