Directions:
- In a small bowl, mix sugar, salt, and peppercorns.
- Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.
- Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.
- Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1038.59 Kcal (4348 kJ) | ||
| Calories from fat | 319.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.52g | 55% | |
|---|---|---|---|
| Cholesterol | 319.48mg | 106% | |
| Sodium | 21595.93mg | 900% | |
| Potassium | 2616.62mg | 56% | |
| Total Carbs | 25.47g | 8% | |
| Sugars | 23.79g | 95% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 143.39g | 287% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 0.9mg | 5% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 132.3 Kcal (554 kJ) | ||
| Calories from fat | 40.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 55% | |
|---|---|---|---|
| Cholesterol | 40.7mg | 106% | |
| Sodium | 2751.07mg | 900% | |
| Potassium | 333.33mg | 56% | |
| Total Carbs | 3.24g | 8% | |
| Sugars | 3.03g | 95% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 18.27g | 287% | |
| Vitamin C | 1.5mg | 19% | |
| Iron | 0.1mg | 5% | |
| Calcium | 11.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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