Directions:
- Mix the sugars, salt, and grated zest. Sprinkle half the mixture over the bottom of dish just large enough to hold the salmon (this is important, you want to keep the brine in close contact with the fish). Place the fish in the pan and coat with the mixed citrus juice and grand marnier, then add the rest of the salt-sugar-zest mixture.
- Cover with plastic wrap then place a dish on top of the salmon and weight it down.
- Refrigerate for two days. The salmon should be firm to the touch when done, if it isn't give it another day in the cure. When it's done rinse the cure off and dry the salmon. Slice it thinly when you're ready to eat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.8 Kcal (987 kJ) | ||
| Calories from fat | 38.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 43.46mg | 14% | |
| Sodium | 1665.83mg | 69% | |
| Potassium | 371.57mg | 8% | |
| Total Carbs | 27.79g | 9% | |
| Sugars | 22.91g | 92% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 20.73g | 41% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 185.25 Kcal (776 kJ) | ||
| Calories from fat | 30.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 7% | |
|---|---|---|---|
| Cholesterol | 34.14mg | 14% | |
| Sodium | 1308.75mg | 69% | |
| Potassium | 291.92mg | 8% | |
| Total Carbs | 21.83g | 9% | |
| Sugars | 18g | 92% | |
| Dietary Fiber | 0.55g | 3% | |
| Protein | 16.28g | 41% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 3% | |
| Calcium | 17.2mg | 2% | |
* 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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