Thai Flavored Gravlax
2 tablespoons kosher salt
2 tablespoons superfine sugar
2 1/2 lbs. wild salmon, center cut, filleted but not skinned
2 lemon grass stalk, lower part, outer leaves removed and very finely
chopped
grated zest of 2 limes
1 1/2 teaspoons coriander seeds, dry roasted and crushed
2 inch piece of fresh ginger, grated
freshly ground black pepper to taste
5 tablespoons finely chopped cilantro
3 tablespoons finely chopped mint
Mix the salt and sugar together and rub well into both sides of the
salmon. Combine the remaining and rub these into the salmon. Lay the fish,
skin side up in a shallow baking dish or small tray and wrap tightly in
plastic wrap. Weigh down with weights or cans. Leave in the bottom of the
refrigerator for 3 days, turning the fish over daily and spooning any
juices back over the fish. To serve the gravlax, remove the plastic wrap,
wipe off the excess marinade, and cut the fish into thin slices using a
long, sharp narrow-bladed knife held almost parallel to the fish. Serves
8 to 10.
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