Directions:
- Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
- In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
- Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.8 Kcal (355 kJ) | ||
| Calories from fat | 7.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 1% | |
|---|---|---|---|
| Cholesterol | 16.1mg | 5% | |
| Sodium | 604.51mg | 25% | |
| Potassium | 63.36mg | 1% | |
| Total Carbs | 1.25g | 0% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 318.21 Kcal (1332 kJ) | ||
| Calories from fat | 28.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 1% | |
|---|---|---|---|
| Cholesterol | 60.4mg | 5% | |
| Sodium | 2268.37mg | 25% | |
| Potassium | 237.77mg | 1% | |
| Total Carbs | 4.7g | 0% | |
| Sugars | 3.73g | 4% | |
| Dietary Fiber | 0.21g | 0% | |
| Protein | 18.51g | 10% | |
| Vitamin C | 2.8mg | 1% | |
| Iron | 0.8mg | 1% | |
| Calcium | 46.3mg | 1% | |
* 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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