* Note: See the "Dill Mayonnaise" recipe which is included in this collection. Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve. Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.) Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours. To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly-sliced black bread. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 76 (23%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 117.9mg||36 %|
|Sodium 7132.2mg||246 %|
|Potassium 848.3mg||22 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 15.2g|
|Protein 46.2g||66 %|
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Calories per serving: 335
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