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Winter Gravlax

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)166.8694
Energy (kCal)1495.0394
Carbohydrates (g)178.4605
Total fats (g)33.3982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine salt, sugar, lemon rind and pepper. Spread one-third of this mixture into the bottom of 8- by 8-inch baking dish. Add one piece of salmon, skin side down. Sprinkle with another third of salt, sugar, lemon rind, pepper mixture. Add dill. | 2. Add second piece of salmon skin side up. Spread remaining salt, sugar, lemon rind, pepper mixture over top of salmon. Cover with plastic wrap. | 3. Place a filled kettle or other heavy object on top of salmon to weigh it down; refrigerate 24 hours. Remove kettle. Uncover salmon; carefully turn salmon stack over. Cover with plastic wrap. Place kettle on top of salmon, and refrigerate 24 hours. Remove kettle. | 4. Uncover salmon; carefully turn salmon stack over. Cover again with plastic wrap. Place kettle on top of salmon, and refrigerate 12 hours. | 5. Scrape off all seasonings; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea salt 1/3 cup 605.2014 0.0 134.6403 3.4
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    lemon zest 2 tablespoons 605.2014 0.0 134.6403 3.4
    peppercorn 1/4 teaspoon crushed 6.297999999999999 0.0391 0.0134 0.6856
    salmon fillet 1 1/2 1/2 cut 605.2014 0.0 134.6403 3.4
    dill 2 cups 614.88 111.2227 32.2157 29.3126

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



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