ASIAN STYLE SALMON GRAVLAX

METHOD

Step 1

Mix all ingredients for the cure mix in a large bowl.

Step 2

Place clingfilm on base of large tray. Place half the cure mix on the base.

Step 3

Lay the salmon fillet on top. Cover with the remaining cure mix.

Step 4

Wrap in clingfilm and place in fridge for 12 hours.

Step 5

Remove and rinse.

Step 6

Finely slice salmon and serve with salad.

Ingredients:

• 1kg Tassal Salmon side, skin off, pin boned
• cure mix
  • 450g sugar
  • 450g salt
  • 30g Sichuan pepper, toasted and ground
  • 60g ginger, peeled and minced
  • 4 lemongrass, finely chopped
• salad
  • 200g Asian salad mix
  • 125g snow pea shoots
  • 250g mini cucumber, cut into ribbons
  • 20ml rice wine vinegar
  • 10ml sesame oil