Asian Style Gravlax Recipes

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ASIAN STYLE GRAVLAX



Asian Style Gravlax image

This is an appetizer that Caprial Pence serves at her restaraunt in Portland,Oregon, called the Westmoreland Bistro. They serve this with Ginger, Carrot, and Daikon Salad and wasabi creme fraiche. Be sure to slice the salmon as thin as possible when you serve it. Cook time is marinating time.

Provided by Sharon123

Categories     Easy

Time P3DT10m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs salmon fillets (skin on)
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 teaspoon chili flakes
1/2 teaspoon five-spice powder
1/2 cup peeled thinly sliced gingerroot

Steps:

  • Place the salmon on a baking sheet. In a small bowl, combine salt, sugar, chile flakes, and five spice powder. Mix well. Spread the gingerroot over top and bottom of the salmon. Cover salmon with spice mixture on both sides. Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.
  • To serve, slice the salmon as thinly as you can with a very sharp knife(removing the slices of ginger).Serve cold with French bread and creme fraiche mixed with wasabi paste. Enjoy!

Nutrition Facts : Calories 173.5, Fat 4, SaturatedFat 0.7, Cholesterol 59.1, Sodium 2408.4, Carbohydrate 10.5, Fiber 0.2, Sugar 9, Protein 22.8

CHINESE STYLE GRAVLAX(CURED SALMON)



Chinese Style Gravlax(Cured Salmon) image

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.

Provided by Sharon123

Categories     Lunch/Snacks

Time 10h20m

Yield 12-15

Number Of Ingredients 6

3 -3 1/2 lbs fresh side salmon (skin left on, bones removed with tweezers or needle-nosed pliers)
2 1/2 tablespoons sugar
2 1/2 tablespoons roasted szechwan salt and pepper
1 dash black pepper
1/4 cup fresh ginger, very finely julienned
1/2 cup fresh cilantro, coarsely chopped (leaves and stems)

Steps:

  • 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.

Nutrition Facts : Calories 143.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.9, Sodium 76.5, Carbohydrate 3, Fiber 0.1, Sugar 2.7, Protein 22.6

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