Asian Gravlax with Ginger-Mustard Sauce
Diane Rossen Worthington

 

Asian Gravlax with Ginger-Mustard Sauce

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I like serving gravlax during the warm weather since no cooking is required. The fish is actually cooked, or cured, by the marinade. Easy to put together, thinly sliced gravlax is a crowd-pleasing appetizer.

Gravlax is traditionally marinated with dill. This Asian variation uses the stronger, more aromatic cilantro along with fresh peeled ginger and spicy Sichuan peppercorns. Sometimes called anise pepper or Chinese pepper, Sichuan peppercorns can be found in Chinese markets. If they aren't available, use white peppercorns.

The key to slicing the salmon is using a very sharp knife (a boning, fileting or Japanese sashimi knife works well) and slicing the salmon on the bias so it is on an angle. This makes for a very pretty presentation. Don't worry if your slices aren't perfect. You can lay them out on a serving plate, and the garnishes and sauce will hide any imperfections.

Remember that the curing takes time, so begin four days before you plan to serve this. This sweet mustard sauce has a texture similar to mayonnaise. It's great with poached salmon or gravlax. Serve the salmon on or alongside recommended breads with the Sweet Mustard Basil Sauce. To drink? Try a crisp and lively Sauvignon Blanc, which is ideal with the gravlax.

Asian Gravlax with Ginger-Mustard Sauce

Serves 8 to 12.

2 to 2 1/2 pounds fresh salmon fillet (1 large piece)

3 tablespoons sugar

2 tablespoons kosher or coarse salt

2 teaspoons Sichuan peppercorns or white peppercorns

1 teaspoon coriander seeds

1 tablespoon peeled and finely chopped fresh ginger

4 large bunches fresh cilantro

Garnish:

Lemon wedges

Fresh cilantro leaves

Ginger-Mustard Sauce (recipe follows)

Thinly sliced, dark pumpernickel, French or sourdough bread, for serving

1. Lay the salmon on a sheet of wax paper. Combine the sugar, salt, peppercorns, coriander seeds and ginger in a small bowl. Rub the top of the salmon with half of the peppercorn mixture. Turn the fillet and rub the second side with the remaining mixture. Press down firmly on the salmon to help the seasonings adhere, and be sure to coat the fish evenly.

2. Arrange 2 bunches of the cilantro on the bottom of a large, shallow, nonaluminum pan. Place the salmon on top, then arrange the remaining 2 bunches of cilantro over the salmon, covering it as completely as possible.

3. Cover the salmon well with aluminum foil or plastic wrap, place a weight on top -- a heavy pot lid, brick, or large can -- and refrigerate. Turn the salmon twice a day for 4 days. Make sure the cilantro and peppercorn paste is still evenly distributed.

4. To serve, remove all the cilantro and peppercorn paste. Lightly pat the salmon dry with paper towels, making sure all the salt and sugar is removed. Slice crosswise very thinly on the diagonal. Arrange on a platter or serving plates and garnish with the lemon wedges and cilantro leaves. Serve with the Ginger-Mustard Sauce and the bread.

Ginger-Mustard Sauce

Makes 1 cup.

1/4 cup Dijon or whole-grain mustard

3 tablespoons dark brown sugar

2 tablespoons cider vinegar

1 teaspoon dry mustard

1/3 cup vegetable oil

1 tablespoon peeled and finely chopped fresh ginger

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped fresh parsley

1. In a blender or food processor fitted with the metal blade, combine the prepared mustard, brown sugar, vinegar and dry mustard, and process for a few seconds. With the machine running, slowly add the oil in a steady stream and process until the sauce is thick and smooth. Add the ginger, cilantro and parsley, and process for another minute, or until blended.

2. Pour the sauce into a small bowl. Refrigerate for 2 to 3 hours, or until ready to use.

Advance preparation: Sauce can be prepared up to 3 weeks ahead, covered, and refrigerated.

Appetizer, Seafood

 

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Asian Gravlax with Ginger-Mustard Sauce

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