Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Soy-Cured Salmon, Asian Pear, and Cilantro Crème Fraîche
Makes 4 Servings

This Asian version of gravlax uses soy sauce to cure the salmon in place of salt. The result is a rich sweet-saltiness in the fish, punctuated by the heat of the ginger and chile. The crème fraîche dipping sauce counters with a cooling effect, as does the crunchy Asian pear.

SOY-CURED SALMON
• 1 cup light soy sauce
• 1 cup fresh cilantro leaves
• One 2-inch piece fresh young ginger, peeled and chopped
• 1 fresh green Thai chile, chopped
• One 9-ounce salmon fillet, skinned, trimmed, and halved lengthwise

DIPPING SAUCE
• 1/2 cup plus 2 tablespoons crème fraîche
• 2 scallions, white parts only, thinly sliced
• 1/3 cup sliced fresh cilantro leaves
• 1 tablespoon fresh lime zest, plus more for garnish
• 1/4 teaspoon minced fresh green Thai chile
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/4 cup diced Asian pear

1. To make salmon: Put the soy sauce, cilantro, ginger, and chile in a blender and purée unitl the mixture is blended, but still chunky. Transfer to a shallow boul, submerge the salmon completely in the brine, cover with plastic wrap, and refrigerate for 20 hours.


2. Remove the salmon from the brine and rinse thoroughly in cold water. Pat dry with paper towels and cut crosswise into 1/2-inch-thick slices.


3. To make the sauce: Put the crème fraîche, scallions, cilantro, lime zest, and chile in a small mixing bowl and mix well. Stir in the lime juice and salt.


4. Spoon a pool of the sauce onto each serving plate. Decoratively lay the salmon slices on the top of the sauce and garnish with the Asian pear and lime zest. Serve immediately.