Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lbs filet red salmon, boned,skin on
- 1/4 cup sugar
- 1/4 cup coarse salt
- 1 teaspoon cracked white pepper
- 8 sprigs dill (enough to lightly cover the filet)
- 1/4 cup cognac
- 1/4 cup dry white wine
- =
Directions
Combine the sugar, salt sprinkle on to the flesh side of the salmon.
Cover loosely with fresh dill sprigs, press spices and dill into salmon.
In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
Place the salmon skin side up into the dish.
Cover the dish loosely with plastic wrap and place a board the size to the salmon on top, weight it with apprx a 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to marinate for 3-4 days.
Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.