Title: Asian gravlox with chayote caviar salad
 Categories: Try it, Seafood, Main dish
      Yield: 1 Servings
 
MMMMM----------------CHEF DU JOUR MING TSAI #DJ93---------------------
      4    Stalks lemongrass
      6    Leaves kaffir lime
      1 c  Shallots
    1/2 c  Ginger, peeled
    1/2 c  Ground, toasted coriander
    1/2 c  Ground, toasted star anise
    1/4 c  Ground, toasted Szechwan
           Peppercorns
    1/2 c  Ground, toasted fennel
    1/2 c  Ground, toasted white
           Peppercorns
      2 c  Kosher salt
      2 c  Sugar
      1    Side salmon, skin off
 
  In a food processor, combine first 4 ingredients until pureed. Add
  spices then salt and sugar. Completely coat both sides of the salmon,
  tightly cover and refrigerate overnight, (minimum of 16 hours).
  Thoroughly rub off cure. Slice very thin on the bias.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
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