Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line rimmed baking sheet with plastic wrap. Rinse fillet and pat dry with paper towels. | 2. Arrange fillet, skin side down, on baking sheet and brush salmon flesh with the whiskey. | 3. In a small bowl, combine the brown sugar and the salt. Rub mixture all over the salmon flesh. | 4. Wrap plastic wrap securely around fillet. Top with another sheet of plastic wrap. | 5. Place second baking sheet on top of fillet and place a heavy skillet or several cans on top to weigh it down. | 6. Refrigerate fillet at least 48 hours and up to 72 hours. | 7. Remove top baking sheet and unwrap fillet. Rinse under cold water to remove any salt residue that remains. Pat dry with paper towels. | 8. Cut salmon flesh into very thin strips and serve with Irish soda bread or black bread and creme fraiche and thinly sliced red onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	1		skin-on	403.4676	0.0	89.7602	2.2667
irish whiskey	2	tablespoons		403.4676	0.0	89.7602	2.2667
dark brown sugar	1/3	cup		403.4676	0.0	89.7602	2.2667
salt	3	tablespoons		-	-	-	-

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