8 Serves
2895 Mins
Combine salt, sugar, and crushed black peppercorns in a bowl to create the curing rub.
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PakistaniVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
79 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
459 mg / 4,700 mgSodium
1999 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Place the salmon fillet on a piece of plastic wrap and coat it thoroughly with the curing mixture and a generous amount of fresh dill.
Wrap the salmon tightly in the plastic wrap and place it in the refrigerator for 24 to 48 hours, turning occasionally.
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Kenyan