Asian-style Gravlax (Ginger-cured Salmon)
A recipe from the Sneaky Kitchen
1-1/2 lb. salmon fillets (skin on)
2 Tbsp. kosher salt
1/4 cup brown sugar
1/2 teaspoon chili flakes
1/2 teaspoon five spice powder
1/2 cup peeled, thinly sliced gingerroot

Place the salmon on a baking sheet. In a small bowl, combine salt, sugar, chili flakes & five spice powder.  Mix well.  Spread the gingerroot over the top & bottom of the salmon.  Cover salmon with spice mixture on both sides.  Cover with plastic wrap & 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 & crème fraiche mixed with a wasabi paste.