Asian Gravlax Recipe - Cooking Index
Asian Gravlax Recipe - Cooking Index
| 4 x | Lemongrass | |
| 6 | Leaves kaffir lime | |
| 1 cup | Shallots | |
| 1/2 cup | Ginger - peeled | |
| 1/2 cup | Coriander seed - toasted and ground | |
| 1/2 cup | Star anise - toasted and ground | |
| 1/4 cup | Szechwan peppercorns - toasted and ground | |
| 1/2 cup | Fennel seed - toasted and ground | |
| 1/2 cup | White peppercorns - toasted and ground | |
| 2 cups | Kosher salt | |
| 2 cups | Sugar | |
| 1 | Side salmon - skin off |
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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