| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | 6 | Servings | |
INGREDIENTS
| 6 | T | Sugar |
| 3 | T | Kosher salt |
| 3 | T | Juniper Berries ground in a |
| spice or coffee grinder | ||
| 1 | t | Freshly ground pepper |
| 1 | T | Grated orange zest |
| opytional | ||
| 6 | Boneless and skinless salmon | |
| fillets about 6 oz each | ||
| Olive oil for brushing the | ||
| fish | ||
| Lemon or Orange wedges for | ||
| garmnish |
INSTRUCTIONS
source: Virtual Vinyards! Food and Wine Paring PROCEEDURE Mix the sugar, salt, juniper berries pepper and orange zest (if using) and rub over both sides of the fillets. Cover and refrigerate for at least 4 hours, or up to 12 hours. Heat the grill or broiler Bring the fish to room temperature . Brush the fish filletswith olive oil. Grill or broil until just xcooked through - 2 - 3 minutes on each side. Garnish with lemon or orange wedge. Wine Recommended: ~l994 Mount Eden Vinyards "MacGregor Vinyard" Chardonnay, or 1994 Merryvale Napa Valley "Starmont" Chardonnay Posted to JEWISH-FOOD digest V96 #111 From: alotzkar@direct.ca (Al) Date: Thu, 26 Dec 1996 11:31:07 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 6mg
Sodium: 2873.6mg
Potassium: 40.6mg
Carbohydrates: 13.1g
Fiber: <1g
Sugar: 12.6g
Protein: 3.4g