| 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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