| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | 1 | Servings | ||
INGREDIENTS
| 4 | Stalks lemongrass | |
| 6 | Leaves kaffir lime | |
| 1 | c | Shallots |
| 1/2 | c | Ginger, peeled |
| 1/2 | c | Ground, toasted coriander |
| 1/2 | c | Ground, toasted star anise |
| 1/4 | c | Ground, toasted Szechwan peppercorns |
| 1/2 | c | Ground, toasted fennel |
| 1/2 | c | Ground, toasted white peppercorns |
| 2 | c | Kosher salt |
| 2 | c | Sugar |
| 1 | Side salmon, skin off |
INSTRUCTIONS
In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours). Thoroughly rub off cure. Slice very thin on the bias. Recipe By : CHEF DU JOUR SHOW #DJ9306 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:13:45 PST From: minnie@juno.com (Louise M McCartney)
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