| 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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