Soy-Cured Salmon, Asian Pear, and Cilantro Crème Fraîche

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

This Asian version of gravlax uses soy sauce to cure the salmon in place of salt. The result is a rich sweet-saltiness in the fish, punctuated by the heat of the ginger and chile. The crème fraîche dipping sauce counters with a cooling effect, as does the crunchy Asian pear.

Ingredients

Soy-Cured Salmon

  • 1 cup light soy sauce
  • 1 cup fresh cilantro leaves
  • One

Method

  1. To make the salmon: Put the soy sauce, cilantro, ginger, and chile in a blender and purée until the mixture is blended, but still chunky. Transfer to a shallow bowl, submerge the salmon completely in the brine, cover with plastic wrap, and refrigerate for 20 hours.
  2. Remove the salmon from the brine and rinse thoroughly in cold water. Pat dry with paper to