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

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions