Try this Salmon Vina Olki (Portuguese) recipe, or contribute your own.
Suggest a better descriptionMix all of the ingredients in a large kettle and stir well. Add salmon slices and stir well so each slice will absorb the spices and garlic. Leave in brine over night, but not longer than 24 hours, as salmon tends to get mushy. Remove from brine, roll in cracker crumbs or meal and fry in hot oil. This recipe can be cut down depending on how many salmon slices you wish to prepare, but make sure you use 2 parts of water to 1 part of vinegar. NOTE: Pork chops are delicious prepared the same way, with the exception that you leave them in the brine 24 hours or longer. ALICE E. TRIAMLE,, Ukiah Grange, No. 419. From "Our Favorite Grange Recipes", compiled and edited by the Home Economics Comittee of the California State Grange, Gladys True, Chairman. Printed by the Record of Yolo County, 1965. Posted by Stephen Ceideberg; October 26 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 79 | ||
Calories from Fat: 18 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 186.8mg | 6 % | |
Potassium 202.2mg | 5 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 5.7g | ||
Protein 1.9g | 3 % | |
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. |
Calories per serving: 79
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