Marinated Salmon Danish Style
Yield
8 servingsPrep
30 minCook
0 minReady
2Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Asparagus mayonnaise | |||
| 3 | each |
egg yolks
|
*
|
| ⅓ | 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
|
|
| ½ | cup |
salt
|
|
| ½ | cup |
black pepper
|
*
|
| 2 | tablespoons |
basil
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Asparagus mayonnaise | |||
| 3 | each |
egg yolks
|
*
|
| 0.3 | bunch |
asparagus
cooked and rough, chopped |
*
|
| 86.7 | ml/g |
lemon juice
|
|
| 237 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salmon | |||
| 693.6 | ml/g |
beer
|
|
| 2.3 | kg |
salmon
filleted |
|
| 57.8 | ml/g |
salt peter
|
* |
| 237 | ml |
sugar
|
|
| 118 | ml |
salt
|
|
| 118 | ml |
black pepper
|
*
|
| 3E+1 | ml |
basil
chopped |
|
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.
