Try this Citrus Cured Salmon recipe, or contribute your own.
Suggest a better descriptionSprinkle the salmon with the salt, zests, sugar and peppercorns. Wrap in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove from the refrigerator and rinse. Slice into paper-thin slices. This recipe yields 2 1/2 pounds of cured salmon. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (1795g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1302 | ||
Calories from Fat: 9 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 76756.5mg | 2647 % | |
Potassium 518.9mg | 14 % | |
Total Carbohydrate 339.7g | 100 % | |
Dietary Fiber 20.4g | 81 % | |
Sugars, other 319.4g | ||
Protein 4.3g | 6 % | |
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: 1302
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