Directions:
- Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
- Mix the sugar, salt and pepper in a bowl.
- Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
- Cover with 1/3 of dill.
- Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
- Remove from plastic wrap and discard accumulated juices.
- Rewrap and refrigerate another 24- 48 hours.
- Scrape off the marinade and slice paper thin.
- Serve with Mustard Dill Sauce (Mustard Dill Sauce II).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.18 Kcal (1261 kJ) | ||
| Calories from fat | 120.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 21% | |
|---|---|---|---|
| Cholesterol | 84.48mg | 28% | |
| Sodium | 6376.07mg | 266% | |
| Potassium | 2.78mg | 0% | |
| Total Carbs | 14.3g | 5% | |
| Sugars | 13.13g | 53% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 32.02g | 64% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 4.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 166.59 Kcal (697 kJ) | ||
| Calories from fat | 66.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 21% | |
|---|---|---|---|
| Cholesterol | 46.72mg | 28% | |
| Sodium | 3526.72mg | 266% | |
| Potassium | 1.54mg | 0% | |
| Total Carbs | 7.91g | 5% | |
| Sugars | 7.26g | 53% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 17.71g | 64% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 5% | |
| Calcium | 2.4mg | 0% | |
* 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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