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. Ingredients -- SOY CURED SALMON -- 1 cup Light soy sauce 1 cup Fresh cilantro 1 (2-in) piece Ginger peeled and chopped 1 each Thai chile chopped 1 (9-oz) Salmon fillet skinned, trimmed, halved lengthwise -- DIPPING SAUCE -- 1/2 cup Creme fraiche PLUS 2 tablespoons Creme fraiche 2 each Scallions white part only, thinly sliced 1/3 cup Fresh cilantro 1 tablespoon Lime zest (plus more for garnish) 1/4 teaspoon Thai chile minced 2 tablespoons Lime juice 1 teaspoon Salt 1/4 cup Asian pear diced

Instructions
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.
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.

DIPPING 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.
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.

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Yields: 4 Servings
     Jean-George Vongerichten

notes:  Excerpted from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright © 2007 by Jean-Georges Vongerichten. Photograph by Sang An. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Cuisine:

Main Ingredient:   Salmon