Photo: Holger Eckstein; Styling: Linda Hirst
Wasabi Gravlax packs a slight punch thanks to the wasabli powder that the salmon is cured in.
Yield: Makes 10 to 12 servings
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- 1 (1 1/2-pound) skin-on salmon fillet, pin bones removed
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 (4-ounce) package wasabi powder
- 3 tablespoons mirin
- Toasted pumpernickel bread
- Wasabi Yogurt
- 1. Place salmon in a 13- x 9-inch baking dish. Combine kosher salt, sugar, and wasabi powder. Brush salmon with mirin, and top with salt mixture. Cover fish with plastic wrap.
- 2. Nest another dish of the same size on fish, and set 2- to 3-pound weights (such as unopened canned goods) in top dish. Place in the refrigerator at a slight incline so juice formed during curing process drains away. Cure 2 to 4 days.
- 3. Scrape off salt mixture. Place salmon, skin side down, on a board; cut fillet into thin diagonal slices, and remove fish from skin, discarding skin. Serve cured salmon on pumpernickel bread with Wasabi Yogurt.
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