Chinese Style Gravlax(cured Salmon)

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• 3 -3 1/2 lbs fresh side salmon (skin left on, bones removed with tweezers or needle-nosed pliers)
• 2 1/2 tablespoons sugar
• 2 1/2 tablespoons roasted szechwan salt and pepper
• 1 dash black pepper
• 1/4 cup fresh ginger, very finely julienned
• 1/2 cup fresh cilantro, coarsely chopped (leaves and stems)

Recipe

• 1 place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
• 2 combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
• 3 scatter the ginger julienne and cilantro evenly on top.
• 4 cover with plastic wrap.
• 5 place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
• 6 refrigerate for at least 24 hours, or for better flavor, up to 3 days.
• 7 every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
• 8 to serve, discard the ginger and cilantro.
• 9 slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.