Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for 5 days. Remove and dry with a paper towel. Recipe by: : Posted to JEWISH-FOOD digest Volume 98 #005 by email@example.com (Lisa Montag) on Jan 4, 1998
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|Serving Size: 1 Serving (604g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 176 (22%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 294.8mg||91 %|
|Sodium 379.9mg||13 %|
|Potassium 1832.1mg||48 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 37.5g|
|Protein 113.1g||162 %|
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Calories per serving: 803
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