Asian-style gravlax


Prepare Time: 48:00 | Cook Time: {cookTime} | Difficulty: SUPER EASY

Freshly cured salmon is given a modern twist with the Asian flavours of coriander and chilli.



  1. Combine sugar, salt, coriander, chilli and sherry in a large bowl.

  2. Place some of the sugar mixture over the base of a deep dish that is large enough to hold the salmon in a single layer. Rub more sugar mixture all over the salmon. Place salmon in the dish and pack any remaining sugar mixture over the top.

  3. Tightly cover the dish with plastic wrap and place in the fridge for 1 1/2-2 days, turning once or twice, or until the salmon is firm to the touch.

  4. Use a sharp boning knife with a flexible blade to thinly slice the gravlax.

Australian Good Taste – January 2003 , Page 75

Recipe by Alison Roberts
Photography by Steve Brown

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