I’m about to go on about Jean George’s book for the second time. I’ve made this recipe before and I’m gonna make it again and again and again and again, it’s so good, it’s sock-yourself-in-the-eye good. I realize that statement might not make any sense, but indulge me people I’m trying to get my point across.
For something that you think is going to be long, complicated, convoluted and full of ingredients you’ve never heard of, let alone know how to pronounce (umm like some of his other recipes), you’d be dead wrong.
It’s super easy… I actually tried it using both salmon and tuna, to spectacular and delicious results, if I do say so myself (salmon wins out, but only slightly). Just don’t cheap out and buy saran wrapped Styrofoam supermarket fish, go to your FISH SHOP and buy good quality fillet of salmon, it’s not that expensive as you only need a small piece.
Soy Cured Salmon (adapted from Jean George’s Asian Flavors)
9 oz piece of salmon, skinned trimmed and halved lengthwise, this means so you will end up with thin pieces the same size as what you started, capeche?
1 cup LIGHT soy sauce, this is not “lite” soy sauce, the brand I used was Pearl River it’s Chinese, I think there is a Japanese version too, anything that is LIGHT, DO NOT substitute for anything else, this will be a horrifying mistake!
1 cup cilantro leaves
1 fresh green Thai chili chopped
1 2 inch piece of ginger, peeled and chopped.
Put everything in the blender (except FISH duh) and puree until smooth but still chunky. Transfer to shallow bowl or Tupperware container and submerge fish COMPLETELY. The fish needs to be covered entirely by the soy mixture otherwise it will not cure properly. Cover with plastic wrap and refrigerate 1 day.
after I took this photograph I submerged the salmon further so it was completely covered.
Remove salmon from brine, rinse off, pat dry with paper towels. Slice thinly.
Try not to eat it all before you make the accompanying cilantro creme fraiche, coz it does go really well with it.
1/2 c creme fraiche
2 scallions, white part thinly sliced, chuck the green or use for something else
1 tbsp lime zest, 2 tbsp lime juice
1 small Thai chili chopped really fine
Combine all ingredients. Drizzle on plate, lay slices of salmon on top and garnish with peeled and chopped asian pear, which gives a nice crunch to the dish and some grated lime zest. I’m telling you this recipe is pure genius!