Beer makes batters better, meat more tender, and sauces more flavorful.
Thai Flavored Gravlax
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- #66988
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 tablespoons kosher salt
2 tablespoons superfine sugar
2 1/2 pounds wild salmon, center cut, filleted but not skinned
2 lemongrass stalk, lower part, outer leaves removed and very finely chopped
2 limes, grated zest
1 1/2 teaspoon coriander seeds, dry roasted and crushed
1 piece (2 inch size) fresh ginger, grated
freshly ground black pepper, to taste
5 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh mint
directions
Mix the salt and sugar together and rub well into both sides of the salmon. Combine the remaining and rub these into the salmon.
Lay the fish, skin side up in a shallow baking dish or small tray and wrap tightly in plastic wrap. Weigh down with weights or cans.
Leave in the bottom of the refrigerator for 3 days, turning the fish over daily and spooning any juices back over the fish.
To serve the gravlax, remove the plastic wrap, wipe off the excess marinade, and cut the fish into thin slices using a long, sharp narrow-bladed knife held almost parallel to the fish.
added by
kai_hurada
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 22, 2013
I was nervous making gravlax. I mean, raw fish? But, not only was it delicious, no one got sick from eating it. I will definintely make it again.