Directions:
- Place salmon in a 13- x 9-inch baking dish. Combine kosher salt, sugar, and wasabi powder. Brush salmon with mirin, and top with salt mixture. Cover fish with plastic wrap.
- Nest another dish of the same size on fish, and set 2- to 3-pound weights (such as unopened canned goods) in top dish. Place in the refrigerator at a slight incline so juice formed during curing process drains away. Cure 2 to 4 days.
- Scrape off salt mixture. Place salmon, skin side down, on a board; cut fillet into thin diagonal slices, and remove fish from skin, discarding skin. Serve cured salmon on pumpernickel bread with Wasabi Yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 924.13 Kcal (3869 kJ) | ||
| Calories from fat | 165.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.42g | 28% | |
|---|---|---|---|
| Cholesterol | 376.41mg | 125% | |
| Sodium | 14438.1mg | 602% | |
| Potassium | 1640.64mg | 35% | |
| Total Carbs | 66.8g | 22% | |
| Sugars | 58.8g | 235% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 114.79g | 230% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 4.8mg | 27% | |
| Calcium | 309mg | 31% | |
| Amount Per 100 g | |||
| Calories | 150.08 Kcal (628 kJ) | ||
| Calories from fat | 26.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 28% | |
|---|---|---|---|
| Cholesterol | 61.13mg | 125% | |
| Sodium | 2344.74mg | 602% | |
| Potassium | 266.44mg | 35% | |
| Total Carbs | 10.85g | 22% | |
| Sugars | 9.55g | 235% | |
| Dietary Fiber | 0.37g | 9% | |
| Protein | 18.64g | 230% | |
| Vitamin C | 1.9mg | 20% | |
| Iron | 0.8mg | 27% | |
| Calcium | 50.2mg | 31% | |
* 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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