Directions:
- Rinse the fish and pat dry.
- Combine the salt, sugar and pepper.
- Divide half the salt mixture between the two fillets, rubbing into cut sides.
- Turn fish and use any remaining salt mixture to rub on the skin sides.
- Place one fillet skin side down in a Ziploc bag.
- Top with half the dill and all the onion.
- Top this with the remaining dill and the other fillet, cut side down.
- Seal the bag, pressing out the air.
- Place bag in a bowl; top with a small plate and weigh it down with a couple of 1-lb cans or jars.
- Refrigerate for 48 hours, turning once or twice a day.
- When ready to serve, discard dill and onion (or keep the onion - see note above) and pour off the accumulated moisture (there will be a lot of it - do NOT drain this off before the 48-hour period is over because that's the stuff the salmon's curing in).
- Slice thinly on an angle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.08 Kcal (545 kJ) | ||
| Calories from fat | 29.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 5% | |
|---|---|---|---|
| Cholesterol | 36.57mg | 12% | |
| Sodium | 4729.07mg | 197% | |
| Potassium | 335.59mg | 7% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 17.01g | 34% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.1 Kcal (486 kJ) | ||
| Calories from fat | 25.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 5% | |
|---|---|---|---|
| Cholesterol | 32.64mg | 12% | |
| Sodium | 4220.68mg | 197% | |
| Potassium | 299.51mg | 7% | |
| Total Carbs | 6.51g | 2% | |
| Sugars | 4.84g | 22% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 15.18g | 34% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.4mg | 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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