Chinese Style Gravlax(Cured Salmon)

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READY IN: 10hrs 20mins
YIELD: 12-15
UNITS: US

INGREDIENTS

Nutrition
  • 3 - 3 12
    lbs fresh side salmon (skin left on, bones removed with tweezers or needle-nosed pliers)
  • 2 12
    tablespoons sugar
  • 2 12
    tablespoons roasted szechwan salt and pepper
  • 14
    cup fresh ginger, very finely julienned
  • 12
    cup fresh cilantro, coarsely chopped (leaves and stems)
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DIRECTIONS

  • Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
  • Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
  • Scatter the ginger julienne and cilantro evenly on top.
  • Cover with plastic wrap.
  • Place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
  • Refrigerate for at least 24 hours, or for better flavor, up to 3 days.
  • Every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
  • To serve, discard the ginger and cilantro.
  • Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.
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