Lemon Cured Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 394 mg | (10 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 organic lemons
- 2 centimeters ginger
- peppercorns
- 150 grams Sea salt
- 75 grams sugar
- 600 grams fresh Salmon
- Additional ingredients
- Arugula
- peppercorns
Preparation steps
Rinse the salmon, pat dry and remove any remaining bones with tweezers.
Over a bowl, cut the peel and pith from the lemons with a sharp knife and finely dice. Peel the ginger, finely grate or chop and mix with salt, pepper, sugar and lemon peel, and place 1/3 of it on the bottom of a baking dish in the shape of the salmon. Place the salmon skin side down on the mixture and cover with the remaining mixture. Squeeze one lemon thoroughly and drizzle the lemon juice over the salmon. Cover with plastic wrap and place in the refrigerator for 2 days, turning once.
To serve, remove the salmon from the curing mixture and blot dry.
For the sauce, stir the orange juice and lemon juice with ginger and honey. Cut the salmon into thin slices, sprinkle with pepper and serve drizzle with the sauce and with arugula.
