Asian-style Gravlax

Description
Ginger-cured salmon. Contributed by Kate Staveland states this recipe is from Chef Caprial in the Portland area.
 * From the sneaky kitchen; contributed by Kate Staveland

Ingredients

 * 1½ lbs salmon fillets, skin on
 * 2 tbsp kosher salt
 * ¼ cup brown sugar
 * ½ tsp chile flakes
 * ½ tsp five spice powder
 * ½ cup peeled, thinly sliced ginger root

Directions

 * 1) Place the salmon on a baking sheet.
 * 2) In a small bowl, combine salt, sugar, chile flakes and five spice powder. Mix well.
 * 3) Spread the gingerroot over the top and bottom of the salmon.
 * 4) Cover salmon with spice mixture on both sides.
 * 5) Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.
 * 6) To serve, slice the salmon as thinly as possible with a sharp knife.
 * 7) Serve cold with French bread and crème fraîche mixed with a wasabi paste.