Mix all of the above ingredients. Cut salmon in half so that you have equal loins to place on top of each other. Cover the salmon fillets completely (bottom, top, sides and inbetween) with the salt/sugar mixture. Wrap tightly in saran wrap. Place in a dish and cover with another dish. Use a weight to press the salmon. I usually use a brick wrapped in foil. Place in the refrigerator. Drain oil and turn fish twice daily. Do this for 24-36 hours. Rinse off salt/sugar well and pat dry. Your gravlox is ready!
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|Serving Size: 1 Serving (2200g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 567 (24%)|
|Amt Per Serving||% DV|
|Total Fat 63g||84 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 24.7g|
|Cholesterol 943.5mg||290 %|
|Sodium 112861.9mg||3892 %|
|Potassium 6148.3mg||162 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 60.3g|
|Protein 363.3g||519 %|
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Calories per serving: 2350
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