Recipe of the Day

Asian gravlax

450 g fresh salmon
2 Asian pears

Marinade ingredients:

1 cup soy sauce (light)
1 cup chopped fresh coriander
1 tsp. ginger
1 chopped bird’s eye chili
2 Tbsp. mirin (sweet Kikoman)
Zest of one lime
2 oz sake

Mix all ingredients in a mixing bowl. Place the salmon in a deep dish, pour the marinade over it and submerge it in the marinade. Marinate for 24 hours in the fridge.

Sauce ingredients:

1 cup of yogourt
Juice of ½ lime
Zest of one lime
4 chive stalks, chopped
1 small shallot, chopped
1 tsp. yusu (Asian lemon)
1 Tbsp. honey
1 tsp. Szechuan pepper, crushed

In a small pan, poach a peeled and seeded pear for about 3 minutes.
Using a mixer, mix the lime juice, zest, chives, shallot, yusu, honey, pepper and poached pear. Do not purée. Add the yogourt and salt and pepper to taste. Mix for 2 or 3 seconds with the mixer.