| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
|
|
Salmon fillets, skin on |
|
|
from smaller fish 2 lb. |
|
|
To |
|
|
4 lb. |
| 3/4 |
c |
Non-iodized salt |
| 1/4 |
c |
Sugar |
|
|
Fresh dill or dried dill |
|
|
weed |
INSTRUCTIONS
Mix salt and sugar together and rub into both sides of fillets.
Sprinkle generously with dill, on both sides of fillets. Place fillets
flesh side together, top to tail and tail to top in a large shallow
pan (9 x 13 inches). Place a 5 lb. Weight on top and refrigerate 5
days. Rinse, dry and slice very thin on an angle from the top of the
fillet toward the tail. Posted to bbq-digest by PhantomBBQ@aol.com on
Feb 20, 1999, converted by MM_Buster v2.0l.
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