Asian-style Gravlax

==Description==
Ginger-cured salmon. Contributed by Kate Staveland states this recipe is from Chef Caprial in the Portland area.
* From the sneaky kitchen; contributed by Kate Staveland
==Ingredients==
* 1½ lbs salmon fillets, skin on
* 2 tbsp kosher salt
* ¼ cup brown sugar
* ½ tsp chile flakes
* ½ tsp five spice powder
* ½ cup peeled, thinly sliced ginger root
==Directions==
# Place the salmon on a baking sheet. 
# In a small bowl, combine salt, sugar, chile flakes and five spice powder. Mix well. 
# Spread the gingerroot over the top and bottom of the salmon. 
# Cover salmon with spice mixture on both sides. 
# Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch. 
# To serve, slice the salmon as thinly as possible with a sharp knife. 
# Serve cold with French bread and crème fraîche mixed with a wasabi paste.
Category:Ginger Recipes
Category:Healthy Appetizers
Category:Salmon Recipes
Category:Seafood appetizer Recipes