Asian Gravlax

Recipe Ingredients

4 sections		Lemongrass
6		Leaves kaffir lime
1 cup	237ml	Shallots
1/2 cup	118ml	Ginger - peeled
1/2 cup	118ml	Coriander seed - toasted and ground
1/2 cup	118ml	Star anise - toasted and ground
1/4 cup	15g / 0.5oz	Szechwan peppercorns - toasted and ground
1/2 cup	118ml	Fennel seed - toasted and ground
1/2 cup	31g / 1.1oz	White peppercorns - toasted and ground
2 cups	474ml	Kosher salt
2 cups	396g / 13oz	Sugar
1		Side salmon - skin off

Recipe Instructions

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

Source:
Chef du Jour Show, #DJ9306

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