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Asian Gravlax

4 Stalks lemongrass
6 Leaves kaffir lime
1 c Shallots
1/2 c Ginger; peeled
1/2 c Coriander seed; toasted & ground
1/2 c Star anise; toasted & ground
1/4 c Szechwan peppercorns; toasted & ground
1/2 c Fennel seed; toasted & ground
1/2 c White peppercorns; toasted & ground
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.

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