In a baking dish just large enough to hold salmon, arrange 1 salmon fillet, skin side down. In a bowl, combine the salt, sugar, and pepper. Scatter evenly over fillet. Scatter dill evenly over salmon. Sprinkle Tequila over salmon, if desired. Top with the other half of the salmon, skin side up. Cover with plastic wrap and weight with a plate and brick or heavy cans. Chill for 48 hours. Scrape away dill and seasonings and pat dry with paper towels. Slice thinly and serve on dark bread Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8782 From: "Angele and Jon Freeman"
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 1|
|Calories from Fat: 101 (9%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 165.4mg||51 %|
|Sodium 14169.9mg||489 %|
|Potassium 1120.8mg||29 %|
|Total Carbohydrate 154.1g||45 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 152.4g|
|Protein 64.1g||92 %|
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Calories per serving: 1095
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