Northwest Sugar-Cured Salmon
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 ½ | pounds |
salmon fillets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
brown sugar
firmly packed |
|
| 15 | ml |
apple cider vinegar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 680.4 | g |
salmon fillets
|
|
Directions
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.
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.
