Asian-style gravlax

title="Asian-style gravlax"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Asian-style-gravlax.jpg" srcset="https://img.taste.com.au/kFtIMtmg/w720-h480-cfill-q80/taste/2016/11/asian-style-gravlax-21787-1.jpeg 720w, https://img.taste.com.au/PxT6Ty4D/w643-h428-cfill-q90/taste/2016/11/asian-style-gravlax-21787-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Asian-style gravlax"
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(1) Rate it

• 48:00 Prep


• 
  4 Servings


• Easy

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

Featured in
Gourmet Recipes, Main recipes

Ingredients

• 200g sugar


• 100g rock salt


• 1 bunch fresh coriander, leaves picked, chopped


• 4 fresh red birdseye chillies, deseeded, finely chopped


• 1 tablespoon sherry


• 2 (about 250g each) salmon fillets, skin on, all bones removed

Method

• 
  
  
  Step 1
  
  
  
  
  Combine sugar, salt, coriander, chilli and sherry in a large bowl.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Use a sharp boning knife with a flexible blade to thinly slice the gravlax.
  
  
  

Notes

Gravlax is a traditional Swedish dish. The salt and sugar cures the fish so it does not require cooking.

Variation: Replace the coriander with dill, omit the chillies and replace the sherry with brandy or vodka. Allow about 36-48 hours curing time.

• Author: Alison Roberts


• Image credit: Steve Brown


• Publication: Australian Good Taste

Source: taste.com.au