Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cider vinegar 1 1/2 ts Salt
1/2 lb Ginger, washed 1 1/2 ts Black peppercorns
-thinly sliced crosswise 1 1/2 lb Piece center-cut
1 1/4 c Sugar -skinless salmon fillet

------------------------WASABI SAUCE-----------------------------
1/4 c Wasabi powder 1/4 c Vegetable oil
1/4 c Rice vinegar 1/2 ts Salt
1 tb Dijon mustard

-------------------------CHIVE OIL------------------------------
4 oz Chives, coarsely chopped 1/4 ts Salt
1/2 tb Lemon juice 1/2 c Vegetable oil

1. In a nonreactive medium saucepan, combine vinegar, ginger, sugar
and peppercorns. Add 2 cups water and bring to a boil over high heat.
Boil for 5 minutes. Let the brine cool to room temperature, then
refrigerate overnight.

2. Put the salmon in a glass or ceramic bowl and pour the cold ginger
brine on top. Soak a clean kitchen towel in the brine; cover the
salmon with the towel to keep it submerged. Cover the bowl with
plastic wrap and refrigerate for at least 24 hours or up to 3 days.

3. Remove the salmon from the brine and pat dry. Using a sharp knife,
slice the salmon crosswise 1/8 inch thick.

4. Serve with cucumber salad. Lightly drizzle with Wasabi Sauce and
dot with drops of Chive Oil.

Wasabi Sauce: In a food processor, combine the wasabi powder,
vinegar, and mustard. Add cup water and with machine on, slowly pour
in the oil to form a lightly thickened sauce. Add the salt and
process briefly. Makes about 1 cup.

Can be refrigerated for up to 1 month. Shake or stir before using.

Chive Oil: In a food processor, mince the chives with the lemon juice
and salt. With machine on, slowly pour in the oil and blend until
smooth. Transfer the oil to a jar and let steep overnight in the
refrigerator.

The next day, return the oil to room temperature, then strain into a
clean jar. Makes about cup.

Can be refrigerated for up to 2 weeks.

Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95

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