Sunday, November 30, 2008

Soy Cured Salmon


I am currently fascinated by anything that can be cured. A dish that I have been doing for about a year now, and adaptation from Jean George V., is a SOY CURED SALMON w/ heirloom apple & chive slaw, creme fraiche.
If you are new to curing this is the easiest, quickest and tastiest of any curing recipe in my repertoire. This Asian version of gravlax uses soy sauce to cure the salmon in place of the more traditional salt. The result is a very rich sweet-saltiness accented by ginger, lemongrass and Thai bird chili.
I love the tanginess of a crisp granny smith apple, which can be easier to find than the right heirloom apple.
I will be serving this dish next Saturday at the CELEBRATION FOR KIDS at the Seaport World Trade Center in Boston. If you cant make the party next Saturday, here is a recipe for you to try at home, I assure you that you will not be disappointed.

SOY-CURED SALMON
1 cup light soy sauce
One 2-inch piece ginger, peeled and chopped
One 2 inch piece of fresh lemon grass
1 fresh red Thai bird chili, thinly sliced (leave the seeds)
One 10-ounce piece of center cut salmon fillet (boneless, skinned, trimmed, and halved lengthwise )
Put the soy sauce,lemongrass, ginger, and chili in a bowl and mix until the mixture is well mixed. Transfer to a shallow bowl, submerge the salmon completely in the soy sauce mixture, cover with plastic wrap, and refrigerate for 24 hours.
Remove and pat dry. Slice thinly and serve with your choice of accouterments.