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Asian-style gravlax
Asian-style gravlax
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Prep Time:
2880 minutes
Cook Time:
Total Time:
2880 minutes
"Upgrade classic cured salmon with vibrant Asian coriander and spicy chili."
Ingredients:
  • 200g sugar
  • 100g rock salt
  • 1 bunch fresh coriander, leaves picked, chopped
  • 4 fresh red birdseye chillies, deseeded, finely chopped
  • 20.00 ml sherry
  • 2 (about 250g each) salmon fillets, skin on, all bones removed
Instructions:
  • Mix together the sugar, salt, coriander, chili, and sherry in a large bowl.
  • Sprinkle some of the sugar mixture on the bottom of a spacious dish just big enough for the salmon in one layer. Massage more sugar mixture onto the salmon. Lay the salmon in the dish and cover with any remaining sugar mixture.
  • Cover the dish snugly with plastic wrap and refrigerate for 1 1/2-2 days, flipping the salmon occasionally until it is firm to the touch.
  • Thinly slice the gravlax using a sharp boning knife with a flexible blade.

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