Danish Gravlaks (Lox) Cured Salmon

1. Combine the sugar, salt sprinkle on to the flesh side of the salmon.

2. Cover loosely with fresh dill sprigs, press spices and dill into salmon.

3. In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.

4. Place the salmon skin side up into the dish.

5. Cover the dish loosely with plastic wrap and place a board the size to the salmon on top, weight it with apprx a 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to marinate for 3-4 days.

6. Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.

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Nutrient	Quantity
Total fats	0.0509 g
Protein	0.2496 g
Carbohydrates	52.0456 g
Energy	208.599 kCal
Water	0.2892 g
Calcium, Ca	12.42 mg
Fiber, total dietary	0.6288 g
Niacin	0.0051 mg
Riboflavin	0.003 mg
Sodium, Na	1.635 mg
Total lipid (fat)	0.0509 g
Manganese, Mn	0.1264 mg
Sucrose	50.091 g
Sugars, total	50.091 g
Vitamin B-6	0.0024 mg
Selenium, Se	0.0744 g
Ash	0.1241 g
Copper, Cu	0.0263 mg
Thiamin	0.0005 mg
Iron, Fe	0.5302 mg
Carbohydrate, by difference	52.0456 g
Phosphorus, P	4.729 mg
Folate, total	0.24 g
Zinc, Zn	0.0422 mg
Fatty acids, total polyunsaturated	0.0148 g
Folate, DFE	0.24 g
Vitamin C, total ascorbic acid	0.504 mg
Phytosterols	1.32 mg
Fatty acids, total saturated	0.015 g
Fatty acids, total monounsaturated	0.0189 g
Folate, food	0.24 g
Magnesium, Mg	3.17 mg
Potassium, K	16.397 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
Salt	0.25 cup	0	0	0
White wine	0.25 cup	0	0	0
dill	8 sprigs	0	0	0
white pepper	1 teaspoon	7.104	1.6466	0.0509
cognac	0.25 cup	0	0	0
red salmon	1.5 1/2	0	0	0