Asian-Style Gravlax

Categories: Caprial1
Yield: 1 servings

1 1/2 lb Salmon fillets; (skin on)
2 tb Kosher salt
1/4 c Brown sugar
1/2 ts Chile flakes
1/2 ts Five-spice powder
1/2 c Peeled; thinly sliced
; gingerroot

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. Serve cold with French bread and creme fraiche mixed with
wasabi paste.

Serves six.

Per serving: 926 Calories (kcal); 23g Total Fat; (23% calories from
fat); 136g Protein; 35g Carbohydrate; 354mg Cholesterol; 11750mg
Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 2 1/2 Other Carbohydrates

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