Texmex Gravalax Cured W/taquila And Cilantro
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | 1 | Servings | ||
INGREDIENTS
| 2 | SIDES FRESH SALMON | |
| TRIMMED/DEBONED | ||
| 1/4 | c | SALT |
| 1/2 | c | BROWN SUGAR |
| 2 | c | TEQUILA |
| DILL, COARSLY CHOPPED | ||
| 2 | CILANTRO, COARSELY | |
| CHOPPED), CHOPPED | ||
| 2 | t | CRUSHED WHITE PEPPER |
| 2 | t | CRUSHED BLACK PEPPER |
INSTRUCTIONS
MIX SALT AND SUGAR-DIVIDE INTO 1/3- RUB SIDES WITH 1/3 OF MIXTURE AND SOME OF HERBS-PLACE ONE SIDE ON LARGE SHEET OF CLING FILM- COVER WITH HERBS AND PLACE ONE SIDE ON OTHER (HEAD TO TAIL) WRAP TIGHT FOR 6 - 8 HRS. UNWRAP; DRAIN OFF LIQUID AND RE-WRAP TIGHT & WEIGHT DOWN FOR 48 HRS. KEEP REFRIGERATED. UNWRAP; DRAIN ANY LIQUID THEN POUR ON TEQUILA AND REFRIGERATE FOR ANOTHER 24 HRS. READY!!!! SLICE THINLY. Recipe By : scottish@main.com (Joe Williamson) From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1470
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 28329.5mg
Potassium: 215.8mg
Carbohydrates: 113.9g
Fiber: 2.3g
Sugar: 106.7g
Protein: 1.1g