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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)
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 the touch.

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. 

 

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