Directions:
- Combine salt, sugar, lemon rind and pepper. Spread one-third of this mixture into the bottom of 8- by 8-inch baking dish. Add one piece of salmon, skin side down. Sprinkle with another third of salt, sugar, lemon rind, pepper mixture. Add dill.
- Add second piece of salmon skin side up. Spread remaining salt, sugar, lemon rind, pepper mixture over top of salmon. Cover with plastic wrap.
- Place a filled kettle or other heavy object on top of salmon to weigh it down; refrigerate 24 hours. Remove kettle. Uncover salmon; carefully turn salmon stack over. Cover with plastic wrap. Place kettle on top of salmon, and refrigerate 24 hours. Remove kettle.
- Uncover salmon; carefully turn salmon stack over. Cover again with plastic wrap. Place kettle on top of salmon, and refrigerate 12 hours.
- Scrape off all seasonings; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86 Kcal (360 kJ) | ||
| Calories from fat | 21.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Cholesterol | 26.12mg | 9% | |
| Sodium | 3156.75mg | 132% | |
| Potassium | 219.29mg | 5% | |
| Total Carbs | 3.41g | 1% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 11.95g | 24% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 119.35 Kcal (500 kJ) | ||
| Calories from fat | 29.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 4% | |
|---|---|---|---|
| Cholesterol | 36.25mg | 9% | |
| Sodium | 4380.86mg | 132% | |
| Potassium | 304.33mg | 5% | |
| Total Carbs | 4.73g | 1% | |
| Sugars | 4.49g | 13% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 16.58g | 24% | |
| Vitamin C | 1.8mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.5mg | 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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