How To make Northwest Sugar Cured Salmon
2 tb Firmly packed brown sugar
1 tb Cider vinegar
1 ts Salt
1/2 ts Freshly ground pepper
1 1/2 lb Salmon or bluefish fillet or
-butterflied trout Corn husks (optional)
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.
1. 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.
2. 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
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How To make Northwest Sugar Cured Salmon's Videos
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Gravlax is a traditional Scandinavian fish recipe which involves the curing of salmon with coarse salt, brown sugar and dill. It is a dish we like to prepare with coho salmon every fall and winter. In this video feature, we demonstrate how to prepare this delicious yet simple recipe with your freshly caught salmon at home.
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Camera: Nina Manique & Rodney Hsu
Editing: Rodney Hsu
Music: Kevin MacLeod
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