Soy-Cured Salmon, Asian Pear, and Cilantro Creme Fraiche Recipe

Name: Soy-Cured Salmon, Asian Pear, and Cilantro Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup light soy sauce; 1 cup fresh cilantro leaves; One 2-inch piece fresh young ginger, peeled and chopped; 1 fresh green Thai chile, chopped; One 9-ounce salmon fillet, skinned, trimmed, and halved lengthwise; 1/2 cup plus 2 tablespoons creme fraiche; 2 scallions, white parts only, thinly sliced; 1/3 cup sliced fresh cilantro leaves; 1 tablespoon fresh lime zest, plus more for garnish; 1/4 teaspoon minced fresh green Thai chile; 2 tablespoons fresh lime juice; 1 teaspoon salt; 1/4 cup diced Asian pear

Servings: persons

1 cup light soy sauce
1 cup fresh cilantro leaves
One 2-inch piece fresh young ginger, peeled and chopped
1 fresh green Thai chile, chopped
One 9-ounce salmon fillet, skinned, trimmed, and halved lengthwise
1/2 cup plus 2 tablespoons creme fraiche
2 scallions, white parts only, thinly sliced
1/3 cup sliced fresh cilantro leaves
1 tablespoon fresh lime zest, plus more for garnish
1/4 teaspoon minced fresh green Thai chile
2 tablespoons fresh lime juice
1 teaspoon salt
1/4 cup diced Asian pear

1
To make the salmon: Put the soy sauce, cilantro, ginger, and chile in a blender and puree until the mixture is blended, but still chunky.
2
Transfer to a shallow bowl, submerge the salmon completely in the brine, cover with plastic wrap, and refrigerate for 20 hours.
3
Remove the salmon from the brine and rinse thoroughly in cold water.
4
Pat dry with paper towels and cut crosswise into 1/4-inch-thick slices.
5
To make the sauce: Put the creme fraiche, scallions, cilantro, lime zest, and chile in a small mixing bowl and mix well.
6
Stir in the lime juice and salt.
7
Spoon a pool of the sauce onto each serving plate.
8
Decoratively lay the salmon slices on top of the sauce and garnish with the Asian pear and lime zest.
9
Serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup light soy sauce, 1 cup fresh cilantro leaves, One 2-inch piece fresh young ginger, peeled and chopped, 1 fresh green Thai chile, chopped, and more.

Yes, Soy-Cured Salmon, Asian Pear, and Cilantro Creme Fraiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy-Cured Salmon, Asian Pear, and Cilantro Creme Fraiche

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