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Ingredients
Directions
- Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mix; turn the piece over and rub the flesh with the rest of the salt.
- Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or possibly plastic wrap and weight lightly with another dish or possibly a board. Chill for at least 12 hrs or possibly up to three days. To serve, slice thinly on the diagonal and arrange on rye or possibly dark brown bread. The same recipe can be used with trout or possibly mackerel (boned).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 206 | 56% |
| Total Fat 22.84g | 29% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 3589mg | 150% |
| Potassium 625mg | 18% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.15g | 2% |
| Protein 34.79g | 56% |
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