Asian Gravlox with Chayote Caviar Salad
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INGREDIENTS
INSTRUCTIONS
In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours). Thoroughly rub off cure. Slice very thin on the bias. Recipe By : CHEF DU JOUR SHOW #DJ9306 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:13:45 PST From: minnie@juno.com (Louise M McCartney)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1719g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 4812 | ||
| Calories from Fat: 2 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 111650.4mg | 3850 % | |
| Potassium 847.3mg | 22 % | |
| Total Carbohydrate 1239.2g | 364 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1239.2g | ||
| Protein 5.7g | 8 % | |
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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. |
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Calories per serving: 4812
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