Chinese Style Gravlaxcured Salmon Recipes

CHINESE-STYLE FLAVORFUL SALMON

Steps:

• In a bowl, mix all the sauce ingredients.
• Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
• Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
• Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
• Serve, garnishing with cilantro.

CHINESE STYLE GRAVLAX(CURED SALMON)

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.

TEQUILA CURED SALMON GRAVLAX

Steps:

• Put the peppercorns in a spice mill and crush to a coarse grind. In a bowl combine the pepper, sugar and salt and blend well together.
• Place the bunches of cilantro, dill, and scallions together in the bowl of a food processor and process until finely chopped.
• Rinse some cheese cloth under cold running water. Unfold the cheese cloth and lay a large piece out on your work surface. The cloth will have to be large enough to wrap completely around the salmon several times.
• Choose the freshest salmon possible for this dish as this is a cured but not cooked dish and fresh really counts. Cut the fish fillet into two equal pieces and lay it, skin side down, in the center of the cheesecloth. Spread the sugar, salt, and pepper mixture evenly over the salmon flesh. Spread the chopped herbs in the same manner and then sprinkle the tequila over the herbs. The flesh of the salmon should be totally coated in this curing seasoning.
• Once all the tequila has been absorbed, sandwich the two fillets together, fleshtoflesh and skinsidesout. Position the fillet "sandwich" in the center of the cloth and wrap as you would a gift, pulling the cloth as tightly as possible around the fillets. Lay the package on a cake cooling rack set over a cookie sheet. The rack allows air to circulate for more efficient drying, while the cookie sheet will catch the liquid extracted during the threeday curing period. Put the weight in a second, smaller cake pan and place it on top of the fish. The weight must be properly and
• evenly distributed so as to press out the unwanted water.
• Place the entire curing setup in the bottom, the coldest area, of your refrigerator and begin the 3 day curing process. Remove the weight and flip the fish package over every 24 hours, replacing the weight each time. Drain off and discard any liquid that collects in the pan when you do this. At the end of the 72 hours the fish must be cleaned. Remove the cheesecloth and discard it. Drain any accumulated liquid, scrape off all of the used herbs and salt and pepper. Rinse the fish under cold running water and pat the fish totally dry.
• The salmon is now fully cured and as entirely edible as smoked salmon but must be kept refrigerated.
• To serve, finely chop one cup of fresh cilantro and cover the flesh side of the fish. Using a very sharp knife, slice the salmon as thinly as possible, at a 45 degree angle. Your first slices may look a bit rough, but be patient. With a little practice you'll soon be turning out elegant greenedged red ribbons of gravlax.
• Mix the mustard and confectioner's sugar and serve with pumpernickel and wedges of lime.
• Weight for weighing down the salmon as it cures, such as unopened plastic bags of dried beans, or gallon jugs of cooking oil .

CHINESE GLAZED SALMON

Steps:

• 1. Turn on the broiler. Position the rack about 4 inches from the heat.
• 2. Heat the oil in a large non-stick, oven-proof skillet over medium-high heat. Add the salmon, flesh-side down, and sauté until lightly browned, about 1 minute. Turn, season the fish with salt and pepper to taste, spread the barbecue sauce over the flesh side, and drape three half-slices of bacon diagonally over the top of each fillet.
• 3. Transfer the fish to the broiler and cook until the bacon is crisp and the salmon is just cooked through, about 10 minutes for 1-inch-thick salmon fillets. Remove, sprinkle with scallions, and serve.

GLAZED ASIAN-STYLE SALMON FILLET

Steps:

• In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill salmon, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until salmon flakes easily with a fork, basting frequently with glaze.

STICKY SALMON WITH CHINESE GREENS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
• Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.