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Ingredients
- 5 1/3 ounce salmon filet
- 3/8 c. sugar
- 1/4 c. kosher salt
- 2 Tbsp. Tabasco brand Habanero Pepper Sauce
- 2 dsh cayenne pepper
- 1/3 tsp paprika
- 2 tsp freshly-cracked black pepper
- 1 sprg parsley minced
- 1 sprg dill minced
- 1/4 c. goat cheese
- 1 tsp Tabasco brand Green Pepper Sauce
- 1 sprg parsley minced
Directions
- To make the salmon, in a small mixing bowl, combine sugar, salt, Tabasco brand Habanero Pepper Sauce, cayenne pepper, cracked black pepper, minced parsley and minced dill. Fully cover each side of salmon with curing mix. Wrap with plastic wrap and place salmon between two appropriately-sized sheet pans. Use weight to press. Let sit in refrigerator for 16 hrs. Slice very thinly, 5 slices per portion.
- To make the goat cheese, combine the goat cheese, Tabasco brand Green Pepper Sauce and minced parsley.
- To serve, garnish with appropriate condiments.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 74 | 38% |
| Total Fat 8.27g | 10% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 7159mg | 298% |
| Potassium 164mg | 5% |
| Total Carbs 19.23g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 18.92g | 13% |
| Protein 10.58g | 17% |
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