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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the fish and pat dry. | 2. Combine the salt, sugar and pepper. | 3. Divide half the salt mixture between the two fillets, rubbing into cut sides. | 4. Turn fish and use any remaining salt mixture to rub on the skin sides. | 5. Place one fillet skin side down in a Ziploc bag. | 6. Top with half the dill and all the onion. | 7. Top this with the remaining dill and the other fillet, cut side down. | 8. Seal the bag, pressing out the air. | 9. Place bag in a bowl; top with a small plate and weigh it down with a couple of 1-lb cans or jars. | 10. Refrigerate for 48 hours, turning once or twice a day. | 11. When ready to serve, discard dill and onion (or keep the onion - see note above) and pour off the accumulated moisture (there will be a lot of it - do NOT drain this off before the 48-hour period is over because that's the stuff the salmon's curing in). | 12. Slice thinly on an angle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2			1287.4696	0.0	179.8831	57.4828
salt	1/3	cup		-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
black pepper	2	tablespoons	coarse ground	34.638000000000005	8.8251	1.4338	0.4499
red onion	1		sliced	64.0	14.944	1.76	0.16
dill	3	sprigs		-	-	-	-

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