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Ingredientes
- 1/2 c. Rock salt
- 1 c. Sugar
- 2 Tbsp. Cracked white pepper
- 1 bn fresh dill
- 2 lb Salmon fillet, 1 inch thick, (2 pcs)
- 2 Tbsp. Aquavite (optional) Butter lettuce
- 4 x Lemon wedges
- 4 Tbsp. Dijon mustard
- 1 Tbsp. Vinegar
- 1/2 Tbsp. Sugar
- 1/2 c. Peanut oil
- 1 Tbsp. Minced dill Salt and pepper, to taste
Direcciones
- Mix the salt, sugar, and pepper together. Spread 1/4 of the mix and 1/3 of the dill in bottom of a pan. Place 1 fillet with skin side down in the pan. Add in 1 Tbsp. aquavite and spread over the fillet. Rub gently with another 1/4 of the mix. Spread 1/3 of the dill on top.
- Repeat the process with the second fillet, placing meat side to meat side.
- Cover with parchment and place a plate on top. Turn both fillets after 24 hrs. The salmon will be ready to serve after 48-72 hrs. Serve the salmon thinly sliced with a garnish of sauce in a butter lettuce c. with a lemon wedge. sauc: Fold in a bowl the Dijon mustard, vinegar and sugar.
- While constantly whipping, add in the peanut oil slowly. Add in the minced dill and salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 938 | |
| Calories from Fat 520 | 55% |
| Total Fat 58.23g | 73% |
| Saturated Fat 11.56g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 306mg | 13% |
| Potassium 931mg | 27% |
| Total Carbs 57.34g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 52.46g | 35% |
| Protein 47.66g | 76% |
