Directions:
- Place salmon in a glass baking dish.
- Combine remaing ingrediants in a seperate bowl.spread over the salmon.
- Cover with foil or plastic wrap.
- Refrigerate for 6 hours.turn the fish and fridge for 6 hours.
- Repeat process for 48 hours.
- Scrape off the salt mixture.
- Slice thinly.
- Serve on rye toast or crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 888.67 Kcal (3721 kJ) | ||
| Calories from fat | 245.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.29g | 42% | |
|---|---|---|---|
| Cholesterol | 312.92mg | 104% | |
| Sodium | 4742.91mg | 198% | |
| Potassium | 2540.08mg | 54% | |
| Total Carbs | 5.94g | 2% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 143.22g | 286% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 126.71 Kcal (531 kJ) | ||
| Calories from fat | 35.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 42% | |
|---|---|---|---|
| Cholesterol | 44.62mg | 104% | |
| Sodium | 676.26mg | 198% | |
| Potassium | 362.18mg | 54% | |
| Total Carbs | 0.85g | 2% | |
| Sugars | 0.03g | 1% | |
| Dietary Fiber | 0.06g | 2% | |
| Protein | 20.42g | 286% | |
| Vitamin C | 0.5mg | 6% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16mg | 11% | |
* 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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