Returning from a holiday from the Baltics my mom carried back with her a huge half salmon gravlax. Since i had steamed some brown rice i felt eating it raw would match, it was a busy week and i didn’t grocery shop so my fridge was bare and nothing to pair it with. So out came my trust pan, heated high and then a slash of rice bran oil, skin side down and flipped over. (My shallots were caramelizing 10 minutes earlier) The skin was crispy and delicious. Now with my previous trips to Cambodia brought back jars of kampot pepper, and yes it has a deeper aroma than normal peppercorns, and slices of lime for decoration and wedges for squeezing. Luckily i didn’t salt the fish, i suspected that curing would mean it has quite a bit of salt into it and yes it was salty. Great for mixing with hot rice though, but now i’m wondering how much salt does cured or smoked salmon have? It doesn’t taste salty raw but when cooked all the brine just comes out!! Interesting… Yum….
Pan Seared Gravlax with Kampot Pepper & Carmelised Shallots