Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well. Season with salt and pepper. Makes about 2 cups. Salmon: place fish skin side down in a flat container. Sprinkle on saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover. Cover the dish and marinate the salmon for 2 weeks in the refrigerator. Drain. To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired. Makes 8 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (4378g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1518 (31%)|
|Amt Per Serving||% DV|
|Total Fat 168.6g||225 %|
|Saturated Fat 48.3g||242 %|
|Monounsaturated Fat 89.3g|
|Polyunsanturated Fat 25g|
|Cholesterol 5034.7mg||1549 %|
|Sodium 22016.3mg||759 %|
|Potassium 3207.2mg||84 %|
|Total Carbohydrate 773.2g||227 %|
|Dietary Fiber 51.9g||207 %|
|Sugars, other 721.3g|
|Protein 89.6g||128 %|
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Calories per serving: 4916
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