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Gravlax II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)201.495
Carbohydrates (g)50.399
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut fresh salmon in half lengthwise and remove bones. | 2. Place one-half in shallow dish. Sprinkle with dill. | 3. Combine salt, sugar and pepper. Sprinkle on fish evenly. | 4. Place other half on top, skin side up. | 5. Cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights). Refrigerate 2 to 3 days. | 6. To Serve: Scrape dill and seasonings away. | 7. Slice salmon thinly on diagonal. | 8. Serve with crackers or rye bread | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon 2 1/2 - 3 lbs - - - -
    dill 1 bunch chopped - - - -
    salt 1/4 cup - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    white peppercorn 2 tablespoons crushed - - - -

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



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