Try this House Cured King Salmonwith Provincial Infused Olive Oil recipe, or contribute your own.
Suggest a better descriptionMake sure all bones are removed from Samon. Grind Juniper berries, mustard seed, fennel seed and black pepper in coffee grinder. and then the zest of the orange lemon and lime. Mix salt and sugar and spread evenly over salmon meat. Put cookie pan over Salmon with some weight on it and let marrinate 2 ~ 3 days, draining excess water off every day. Scrape and rinse salmon after 2 - 3 days (when firm). Now, its ready to serve. On an angle, slice salmon as thin as possible. Serve with toasted French bread and organic greens (or lettuce of your choice with a citrus vinaigrette. Posted to JEWISH-FOOD digest V96 #111 From: alotzkar@direct.ca (Al) Date: Thu, 26 Dec 1996 19:36:53 -0800
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Serving Size: 1 Serving (994g) | ||
Recipe Makes: 1 | ||
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Calories: 1774 | ||
Calories from Fat: 268 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 349.4mg | 108 % | |
Sodium 517.9mg | 18 % | |
Potassium 4128.9mg | 109 % | |
Total Carbohydrate 250.2g | 74 % | |
Dietary Fiber 41.7g | 167 % | |
Sugars, other 208.5g | ||
Protein 152g | 217 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1774
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