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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay a LARGE sheet of plastic wrap over the dish. | 2. Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first. | 3. Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet. | 4. Wrap plastic up and over the fish. | 5. Place second dish on top, place weight on top of second dish. | 6. Refrigerate for 48-72 hrs. | 7. Check every 12 hrs or so to see if dish needs to be drained. | 8. (some fish oil will seep out of the package). | 9. Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin. | 10. Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2		boned	806.9352	0.0	179.5204	4.5333
kosher salt	1/4	cup		806.9352	0.0	179.5204	4.5333
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
dill	1 -2	tablespoon	dried	0.0	0.0	0.0	0.0
black pepper	4 -5			0.0	0.0	0.0	0.0

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