Instructions: Place the salmon on a baking sheet. In a small bowl, combine salt, sugar, chile flakes, and five-spice powder. Mix well. Spread the gingerroot over top and bottom of the salmon. Cover salmon with spice mixture on both sides. Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.

To serve, slice the salmon as thinly as you can with a very sharp knife. Serve cold with French bread and creme fraiche mixed with wasabi paste.

Serves six.

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