Marinated Salmon Danish Style

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. Prep
30 min.
Cook
0 min.
Ready In
2 weeks
8 servings
Trans-fat Free
 
Metric measurements

Ingredients

Asparagus mayonnaise
3each egg yolks *
1/3bunch asparagus cooked and rough, chopped*
3ounces lemon juice
1cup olive oilVideo
1x salt and black pepper to taste*
Salmon
24ounces beer
5pounds salmon filleted
2ounces salt peter *
1cup sugarVideo
1/2cup salt
1/2cup black pepper *
2tablespoons basilVideo chopped
* not incl. in nutrient facts

Directions

Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice.

Still blending, add the olive oil and mix well.

Season with salt and pepper.

Makes about 2 cups.

Salmon: place fish skin side down in a flat container.

Sprinkle on saltpeter, sugar, salt, black pepper and basil.

Pour beer over to cover.

Cover the dish and marinate the salmon for 2 weeks in the refrigerator.

Drain.

To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise.

Garnish with tomato and lemon slices if desired.

First published: last updated: 2012-09-22

 
 
 
 
 
 
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Nutrition Facts

Serving Size 451g (15.9 oz)
Amount per Serving
Calories 77752% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 7202mg 300%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 0%
Sugars g
Protein 114g
Vitamin A 4% Vitamin C 9%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?