1 cup kosher salt
1/2 cup sugar
2 tsp Chinese five-spice powder
1.1 lbs skinless salmon file
- Mix together sugar, salt and Chinese five-spice powder. Place half the salt mixture evenly across the bottom of a small baking pan and place the fish on the salt mixture. Spread remaining salt mixture over the top of the filet, cover with plastic wrap and place two cans on top of plastic wrap. Refrigerate overnight.
- The following day, remove the gravlax from the fridge. The pan will be rather full of liquid. Remove salmon from the pan and discard liquid. Rinse filet under cold water. The salmon should have a firm texture at this point. Pat the salmon dry. Slice thinly and serve.
Tags: Fish, March 25 2020, Salmon, Seafood