Directions:
- In a mixing bowl, combine the salt, sugar, and white pepper. Place the salmon on a wire rack, skin side down. Place a sheet tray under the rack. Pack the salt mixture over the salmon fillet and place heavier amounts of the salt on the thicker part of the fillet and lesser amounts on the tail section. Pack the chopped dill on top of the salt mixture. Let the salmon chill, covered, for 48 hours.
- Remove dill and salt mixture from salmon fillet. Do not rinse with water. Slice the cured salmon thinly and serve on toasted bread as an appetizer or on a sandwich.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.99 Kcal (511 kJ) | ||
| Calories from fat | 28.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 38.63mg | 13% | |
| Sodium | 4594.92mg | 191% | |
| Potassium | 236.18mg | 5% | |
| Total Carbs | 12.21g | 4% | |
| Sugars | 11.15g | 45% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 11.7g | 23% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 149.92 Kcal (628 kJ) | ||
| Calories from fat | 34.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 5% | |
|---|---|---|---|
| Cholesterol | 47.47mg | 13% | |
| Sodium | 5646.78mg | 191% | |
| Potassium | 290.25mg | 5% | |
| Total Carbs | 15.01g | 4% | |
| Sugars | 13.7g | 45% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 14.38g | 23% | |
| Vitamin C | 11.9mg | 16% | |
| Iron | 1.5mg | 7% | |
| Calcium | 66.4mg | 5% | |
* 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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