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INGREDIENTS

1 tb Black Pepper ; freshly ground
1 bn Dill sprigs ; rinsed and
1/4 c Tequila ; optional
1/4 c Sugar
1 Whole salmon ; cut into two
1/4 c Kosher salt

Servings

INSTRUCTIONS

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" Date: Wed, 1 Jan 1997 10:02:14 -0500

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Nutrition

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Serving Size: 1 Serving (567g)
Recipe Makes: 1

Calories: 1095
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 %
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: 1095

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