Chinese Style Gravlax(Cured Salmon)

1. 1

   Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.

2. 2

   Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.

3. 3

   Scatter the ginger julienne and cilantro evenly on top.

4. 4

   Cover with plastic wrap.

5. 5

   Place another baking sheet over the salmon. weight it down with a 3-5 pound weight.

6. 6

   Refrigerate for at least 24 hours, or for better flavor, up to 3 days.

7. 7

   Every 8-10 hours, drain off any liquid that collects in the bottom of the pan.

8. 8

   To serve, discard the ginger and cilantro.

9. 9

   Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.