Salmon Marinated with Thai Spices Recipe

SALLY'S ASIAN RECIPES
This recipe is an Asian interpretation of Gravadlax, a Scandinavian specialty. Use very fresh salmon. The raw fish is marinated for several days in a brine flavored with Thai spices, which effectively "cooks" it. Ask your fishmonger to scale the fish, split it lengthways and remove it from the backbone in two matching fillets.




Ingredients: (Serves 4-6)

Tail piece of 1 salmon, weighing about 675g/1½ lb, cleaned, scaled and filleted
20 ml/4 teaspoons coarse sea salt
20 ml/4 teaspoons granulated sugar
2.5 cm/1 inch piece fresh root ginger, peeled and grated
2 lemon grass stalks, coarse outer leaves removed, thinly sliced
4 kaffir lime leaves, finely chopped or shredded
Grated rind of 1 lime
1 fresh red chili, seeded and finely chopped
5 ml/1 teaspoon black peppercorns, coarsely crushed
30 ml/2 tablespoons chopped fresh cilantro (coriander)
Fresh cilantro (coriander) sprigs and quartered kaffir limes, to garnish

For the dressing:

150 ml/¼ pint mayonnaise
Juice of ½ lime
10 ml/2 teaspoons chopped fresh cilantro (coriander)

Method:

Remove any remaining bones from the salmon - a pair of tweezers is the best tool for doing this, as they are likely to be both tine and slippery.




Put the coarse sea salt, sugar, ginger, lemon grass, lime leaves, lime rind, chopped chili, crushed black peppercorns and chopped cilantro in a bowl and mix together.


[source from www.asianonlinerecipes.com]