10 hrs 20 mins
A fillet of lightly cured salmon hinting of ginger, coriander, and Szechwan peppercorn. Cured salmon is surprisingly easy to make! A piece of plastic wrap and a few day's patience is all that's required. Adapted from the China Moon Cookbook. Cooking time is marinating time.
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- 1Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
- 2Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
- 3Scatter the ginger julienne and cilantro evenly on top.
- 4Cover with plastic wrap.
- 5Place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
- 6Refrigerate for at least 24 hours, or for better flavor, up to 3 days.
- 7Every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
- 8To serve, discard the ginger and cilantro.
- 9Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.
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Nutritional Facts for Chinese Style Gravlax(Cured Salmon)
Serving Size: 1 (1426 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 143.3
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.6 g
- Cholesterol 58.9 mg
- Sodium 76.5 mg
- Total Carbohydrate 3.0 g
- Dietary Fiber 0.0 g
- Sugars 2.6 g
- Protein 22.6 g
The following items or measurements are not included:
salt and pepper