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Nova Scotia Spicy Salmon Recipe
|Cider vinegar||125 Milliliter|
|Coarse salt||50 Gram (Salt crusted and cooked and salt discarded)|
|Fresh dill/2 tbsp /30 ml dried dill||1 Cup (16 tbs)|
|Salmon piece||2 Kilogram|
Serving size: Complete recipe
Calories 2586 Calories from Fat 624
% Daily Value*
Total Fat 69 g106.4%
Saturated Fat 11.2 g55.9%
Trans Fat 0 g
Cholesterol 1040 mg
Sodium 1369.8 mg57.1%
Total Carbohydrates 57 g18.9%
Dietary Fiber 2.4 g9.5%
Sugars 25.2 g
Protein 399 g798.6%
Vitamin A 61.1% Vitamin C 13.4%
Calcium 33% Iron 92.8%
*Based on a 2000 Calorie diet
Bring to boil 10 minutes at HIGH.
Then micro wave, covered, 10 minutes at MEDIUM.
Put the salmon piece into the court-bouillon while it is still hot.
Cover and microwave 6 minutes per pound (500 g) at MEDIUM, turning the fish over after 6 minutes.
Remove from oven.
Baste the fish.
Remove the cinnamon sticks.
Cover and let it cool for 30 minutes before refrigerating it.
Let the fish marinate in its juice for 2 days before serving it.
Serve as indicated above.