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Asian Gravlax with Chayote Caviar Salad

Ingredients:

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

Preparation:

In a food processor, combine first 4 ingredients until puréed. 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.

Servings:
Source: CHEF DU JOUR MING TSAI
Submitted by: Recipe Group Member
Date:


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