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Danish Gravlaks (lox) Cured Salmon

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2496
Energy (kCal)208.599
Carbohydrates (g)52.0456
Total fats (g)0.0509
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the sugar, salt sprinkle on to the flesh side of the salmon. | 2. Cover loosely with fresh dill sprigs, press spices and dill into salmon. | 3. In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine. | 4. Place the salmon skin side up into the dish. | 5. Cover the dish loosely with plastic wrap and place a board the size to the salmon on top, weight it with apprx a 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to marinate for 3-4 days. | 6. Transfer salmon to a cutting board and cut the salmon horizontally into thin slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red salmon 1 1/2 1/2 boned - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1/4 cup coarse - - - -
    white pepper 1 teaspoon cracked 7.104 1.6466 0.2496 0.0509
    dill 8 sprigs - - - -
    cognac 1/4 cup - - - -
    white wine 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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