CHINESE STYLE GRAVLAX(CURED SALMON)
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
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
ASIAN STYLE GRAVLAX
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
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
GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
Steps:
- Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
- Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
- Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
- To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
- To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
JULIA CHILD'S TRADITIONAL GRAVLAX
According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.
Provided by Chef Kate
Categories Scandinavian
Time P4DT30m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
- Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
- Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
- Mix the salt and sugar together.
- Sprinkle half the mixture over each fillet and rub it in with your fingers.
- Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
- Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
- Spread the dill over the salmon half in the baking dish.
- Lay the other half fillet on top (skin side up).
- Align the two halves.
- Cover closely with a sheet of plastic wrap.
- Place a board or pan on top of the fillets.
- Make sure it is resting on the fish and not on the sides of the baking dish.
- Weight the top with something heavy (a large can of tomatoes for example).
- Place in refrigerator.
- After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
- Replace weights and board and return to frig.
- On the second day, turn and baste again and slice off a tiny piece to taste.
- If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
- Return to the fridge.
- Cure for a third day, turn and baste again.
- On the fourth day, you can serve the gravlax.
- To serve, clean the dill away and wipe the fish dry with paper towels.
- Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
- Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
- Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.
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