Asian gravlax with ginger-mustard sauce from The New California Cook: Casually Elegant Recipes With Exhilarating Flavor (page 20) by Diane Rossen Worthington

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white peppercorns for Szechuan and whole-grain mustard for Dijon mustard, and recipe requires 4 days preparation.

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