| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
: fish, Jewish |
2 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Salmon fillets |
| 2 |
tb |
Sugar |
| 2 |
tb |
+2 tsp kosher salt |
| 1 |
tb |
Hickory smoked salt |
INSTRUCTIONS
Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag
and seal. Refrigerate. Turn over once a day for 5 days. Remove and dry with
a paper towel.
Recipe by: :
Posted to JEWISH-FOOD digest Volume 98 #005 by lisamontag@juno.com (Lisa
Montag) on Jan 4, 1998
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”