| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Side of salmon, skin on | |
| 2 | lb | Kosher salt |
| 1 | lb | Granulated sugar |
| 2 | Tarragon, chopped | |
| 1 | Chervil | |
| 2 | c | Chopped chives |
| 1 | Absolut vodka | |
| 1/2 | Box brown sugar | |
| 4 | Radishes, diced | |
| 1/2 | Red onion, diced | |
| 1 | Beet tops | |
| 1 | Chervil | |
| 2 | T | Olive oil |
| 1 | Lemon, Juice of | |
| Salt and pepper |
INSTRUCTIONS
QUENCH SHOW #Q1A03 (Courtesy JUdson Grill) To make the salmon mix all ingredients, except for the salmon, and place on top of the salmon in a deep casserole dish. Cover with plastic wrap and place in another casserole with 10 pounds of weight on top of the fish. Let sit in the refrigerator 4 to 5 days, then remove weight. Scrape off sugar mixture and slice thin to serve. Mix all salad ingredients together in a bowl. Top with salmon. Unused salmon can be wrapped tightly on the skin for up to 1 week. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2324
Calories From Fat: 413
Total Fat: 46.8g
Cholesterol: 0mg
Sodium: 341384.3mg
Potassium: 460mg
Carbohydrates: 488.5g
Fiber: 3.6g
Sugar: 455.5g
Protein: 7.2g