Northwest Sugar-cured Salmon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Low-cal, Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 2 | T | Firmly packed brown sugar |
| 1 | T | Cider vinegar |
| 1 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 1 1/2 | lb | Salmon or bluefish fillet or |
| butterflied trout | ||
| Corn husks, optional |
INSTRUCTIONS
Cook the fish over a slow fire; if in doubt, let the coals burn down first. You can use any fatty fish in this recipe: We like the results with bluefish and trout, too. Combine brown sugar, vinegar, salt and pepper in small bowl. Rub evenly over fleshy side of fish. Wrap and refrigerate at least 6 hours or up to 24 hours. Heat grill. Grill, covered, skin side down, over medium-low heat 15 to 18 minutes (8 to 10 minutes for trout), until opaque. Turn fish over and grill, uncovered, 2 minutes more. Serve on corn husks, if desired. PER SERVING Calories 270 Total Fat 11 g Saturated Fat 2 g Cholesterol 94 mg Sodium 627 mg Carbohydrates 7 g Protein 34 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 78
Total Fat: 8.6g
Cholesterol: 197.2mg
Sodium: 721.2mg
Potassium: 828.3mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 6.7g
Protein: 40g