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Marinated Salmon Danish Style


Saved in 1 recipe box and 1 cookbook

Yield

8

servings

Prep

30

min

Cook

0

min

Ready

2

Trans-fat Free
 

Ingredients

Asparagus mayonnaise
3 each egg yolks
*
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
* 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: 2015-02-09

Comments

 

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?
 

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