Select a Category
Post A Recipe
Search by Recipe or Ingredient
From Kate Staveland comes this recipe that was created by
Chef Caprial from the Portland area. She serves it with ginger, carrot and
daikon salad and wasabi crème fraiche.
Asian-style Gravlax (Ginger-cured Salmon)
1-1/2 lb. salmon fillets (skin on)
To serve, slice the salmon as thinly as possible with a sharp knife. Serve cold
with French bread and crème fraiche mixed with a wasabi paste.
2 Tbsp. kosher salt
1/4 cup brown sugar
1/2 teaspoon red pepper 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, red pepper flakes and five spice powder. Mix well. Spread the gingerroot over the
top and bottom of the salmon. Cover salmon with spice mixture on both sides.
Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to