Recipe courtesy of Havana Hideout
Cubasian Cured Salmon
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- Total: 3 days 10 min
- Prep: 3 days 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 740
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 49 g
- Cholesterol
- 125 mg
- Sodium
- 1053 mg
- Total: 3 days 10 min
- Prep: 3 days 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 740
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 49 g
- Cholesterol
- 125 mg
- Sodium
- 1053 mg
Ingredients
Directions
- Place all ingredients in food processor or blender, and puree. Cover salmon with mixture and leave for 3 days, refrigerated, covered, and weighted down. Remove from cure and slice thin. Serve chilled.
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