Asian Gravlox With Chayote Caviar Salad
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 4218
Calories From Fat: 799
Total Fat: 94g
Cholesterol: 22.6mg
Sodium: 37557mg
Potassium: 5649mg
Carbohydrates: 828.3g
Fiber: 176.2g
Sugar: 437.7g
Protein: 131.3g