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.