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2 weeks
Prep: 30 minutes
Cook: 0 minutes
777 calories per serving view nutrition facts
8 servings
suggest servings
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| Asparagus mayonnaise | |||
| 3 | each | egg yolks | |
| 1/3 | bunch | asparagus | cooked and rough, chopped |
| 3 | ounces | lemon juice | |
| 1 | cup | olive oil | |
| 1 | x | salt and black pepper | to taste |
| Salmon | |||
| 24 | ounces | beer | |
| 5 | pounds | salmon | filleted |
| 2 | ounces | salt peter | |
| 1 | cup | sugar | |
| 1/2 | cup | salt | |
| 1/2 | cup | black pepper | |
| 2 | tablespoons | basil | chopped |
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.
| % Daily Value* | |
| Total Fat 45.0g | 69% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 7202mg | 300% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.0g | |
| Protein 57.0g | 114% |
| Vitamin A | 4% | Vitamin C | 9% | |
| Calcium | 5% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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If you were a leprechaun what would use for an umbrella? I'll bet you never pondered that one huh? ...
The cake is good.
