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Ingredientes
Direcciones
- Split the dressed salmon along the backbone. Remove the backbone and ribcage. Remove pin bones. Leave skin on. Slice each side into 2" sections.
- Lay the pcs on a sheet pan. Coat the pcs with brown sugar. Sprinkle with coarse salt and liquid smoke. You will be rinsing this off later, so be generous. Cover with plastic wrap and chill for at least 12 hrs.
- Rinse the salmon pcs, pat dry, and place on cooling racks, that have been sprayed with vegetable spray. Place in a 150 oven, till the salmon flesh takes on a translucent/soft look, leaving the door open a crack to let moisture out.
- This should take 6-8 hrs, depending on the thickness of the pcs. Chill for short-term use, freeze airtight for longer storage.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 229g | |
| Calories 554 | |
| Calories from Fat 365 | 66% |
| Total Fat 40.46g | 51% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 376mg | 16% |
| Potassium 740mg | 21% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.94g | 3% |
| Protein 40.67g | 65% |
