CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Caprial1 |
1 |
servings |
INGREDIENTS
1 1/2 |
lb |
Salmon fillets; (skin on) |
2 |
tb |
Kosher salt |
1/4 |
c |
Brown sugar |
1/2 |
ts |
Chile flakes |
1/2 |
ts |
Five-spice powder |
1/2 |
c |
Peeled; thinly sliced |
|
|
; gingerroot |
INSTRUCTIONS
Place the salmon on a baking sheet. In a small bowl, combine salt,
sugar, chile flakes, and five-spice powder. Mix well. Spread the
gingerroot over top and bottom of the salmon. Cover salmon with spice
mixture on both sides. Cover with plastic wrap and refrigerate for 3
days, or until the fish is firm to the touch.
To serve, slice the salmon as thinly as you can with a very sharp
knife. Serve cold with French bread and creme fraiche mixed with
wasabi paste.
Serves six.
Converted by MC_Buster.
Per serving: 926 Calories (kcal); 23g Total Fat; (23% calories from
fat); 136g Protein; 35g Carbohydrate; 354mg Cholesterol; 11750mg
Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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