Asian gravlox with chayote caviar salad

1 servings

Ingredients

Quantity Ingredient
4 Stalks lemongrass
6 Leaves kaffir lime
1 cup Shallots
½ cup Ginger, peeled
½ cup Ground, toasted coriander
½ cup Ground, toasted star anise
¼ cup Ground, toasted Szechwan
Peppercorns
½ cup Ground, toasted fennel
½ cup Ground, toasted white
Peppercorns
2 cups Kosher salt
2 cups Sugar
1 Side salmon, skin off

Directions

CHEF DU JOUR MING TSAI #DJ93

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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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