Chili-covered Gravlax

Chili-covered Gravlax
Servings:
6-8
Rating:
0
Ingredients: 
  • 1 cup salt
  • 1 tablespoon fennel seeds
  • 2 cups light brown sugar
  • 1/2 cup chili powder
  • 1 1/2 pounds skin-on salmon fillet, in one piece, any pin bones removed
  • 5 cilantro sprigs, roughly chopped
  • two 3-inch pieces of ginger, peeled and grated

YOGURT SORBET INGREDIENTS

Preparation: 

Combine the salt, fennel seeds, sugar and chili powder in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the cilantro and ginger. Cover with plastic wrap and let stand for 3 hours at room temperature. Transfer the salmon to the refrigerator and let cure for 12 hours. Scrape the seasonings off the salmon. Thinly slice the salmon on the bias. Serve with Purple Mustard, Pickled Shallots, and pumpernickel bread.

YOGURT SORBET PREPARATION

In a large bowl, combine all ingredients together. Transfer the mixture to an ice-cream maker and follow manufacturer’s instructions to freeze. When complete, transfer sorbet to an airtight container and let set in freezer for at least 1 hour.

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