Lemon And Dill Cured Salmon Recipe
Servings: 1
Ingredients
- 1 lb Salmon -- boned skinned Fresh grnd Black Peppercorns
- 1/4 c. Kosher Salt -- or possibly table Salt
- 6 sprg Fresh Dill -- Minced
- 1 Tbsp. Brown Sugar
- 6 x Juniper Berries -- crushed
- 1 Tbsp. Granulated Sugar
- 1 x Lemon -- grated peel Leaves of 2 Tea Bags
Directions
- Combine the salt, sugars and tea leaves; rub all sides of the salmon proportionately with the mix. Wrap securely in plastic wrap, then aluminum foil.
- Chill overnight. Unwrap the salmon and rinse under cool water to remove excess tea leaves. Pat dry. Combine black pepper, dill, crushed juniper berries and grated lemon peel. Cover the entire surface with this mix. Rewrap in plastic wrap and aluminum foil and place on a tray with another weighted tray (about 2 pounds) on top. Chill overnight.
- Unwrap the salmon and slice as thinly as possible, holding the knife at a diagonal as you cut.
- Serving Suggestions: Serve on a toasted bagel with cream cheese, or possibly on toast points with mustard and dill mayonnaise. Garnish with lemon wedges.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 1054 | |
| Calories from Fat 550 | 52% |
| Total Fat 60.99g | 76% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 28567mg | 1190% |
| Potassium 1728mg | 49% |
| Total Carbs 29.09g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 26.7g | 18% |
| Protein 93.05g | 149% |
