Try this Alaska Smoked Salmon recipe, or contribute your own.
Suggest a better descriptionCut strips of salmon lengthwise, two-inches wide. Score thickest parts. Keep belly parts for last 20 minutes of marinating (belly section is thinner, requiring less soaking). Add rock salt and brown sugar in plastic bucket, filled 2/3 with water. Stir to dissolve. Soak all salmon pieces, except belly, in brine for one hour. Stir occasionally. Add belly strips during last 20 minutes. Remove fish strips and smoke with hickory chips for eight hours, being sure salmon strips are placed in highest position in smoker. From a book of my mothers (Judy Hosey) titled
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 24 | ||
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Calories: 77 | ||
Calories from Fat: 21 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 34.4mg | 11 % | |
Sodium 36670.1mg | 1264 % | |
Potassium 221.5mg | 6 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 13.2g | 19 % | |
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: 77
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