Serves: 16
Total Calories: 120
1. In a small bowl, mix salt, sugar, pepper, dill weed and seeds. Sprinkle about 2 tablespoons of the mixture over the bottom of a shallow glass baking dish.
2. Place salmon, skin-side down, in the dish. Sprinkle with remaining salt mixture. Cover with plastic wrap and place a weight on the fish. Refrigerate for 48 hours, spooning the marinade over the fish each morning and night.
3. To serve, remove salmon from marinade, scrape away marinade and pat fish dry with paper towels. Place skin-side down on a cutting board. With a sharp knife, shave the salmon.
This Gravad Lax (Marinated Salmon) recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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