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

Name: Soy-Cured Salmon, Asian Pear, and Cilantro Crème Fraîche
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¼ teaspoon minced fresh green Thai chile; 2 tablespoons fresh lime juice; One 9-ounce salmon fillet, skinned, trimmed, and halved lengthwise; ¼ cup diced Asian pear; 1 teaspoon salt; 2 scallions, white parts only, thinly sliced; ½ cup plus 2 tablespoons crème fraîche; ⅓ cup sliced fresh cilantro leaves; 1 cup light soy sauce; 1 tablespoon fresh lime zest, plus more for garnish; One 2-inch piece fresh young ginger, peeled and chopped; 1 cup fresh cilantro leaves; 1 fresh green Thai chile, chopped

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

Asia
Fish course
Starter
Pescatarian

Method

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.
Remove the salmon from the brine and rinse thoroughly in cold water. Pat dry with paper to