Asian-style gravlax

Asian-style gravlax

By

Freshly cured salmon is given a modern twist with the Asian flavours of coriander and chilli.

The ingredient of Asian-style gravlax

  1. 200g sugar
  2. 100g rock salt
  3. 1 bunch fresh coriander, leaves picked, chopped
  4. 4 fresh red birdseye chillies, deseeded, finely chopped
  5. 1 tablespoon sherry
  6. 2 (about 250g each) salmon fillets, skin on, all bones removed

The instruction how to make Asian-style gravlax

  1. Combine sugar, salt, coriander, chilli and sherry in a large bowl.
  2. Place some of the sugar mixture over the base of a deep dish that is large enough to hold the salmon in a single layer. Rub more sugar mixture all over the salmon. Place salmon in the dish and pack any remaining sugar mixture over the top.
  3. Tightly cover the dish with plastic wrap and place in the fridge for 1 1/2-2 days, turning once or twice, or until the salmon is firm to the touch.
  4. Use a sharp boning knife with a flexible blade to thinly slice the gravlax.

Nutritions of Asian-style gravlax

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like