Course : Seafoods
Serves: 14
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3 pounds fresh side of salmon with skin
1 1/2 cups kosher salt -- or regular salt
1 1/2 cups sugar
1/2 cup fennel -- chopped
4 tablespoons Pernod
3 tablespoons cracked black pepper

Preparation / Directions:

Place salmon skin side down in a large pan. Rub salt and sugar into salmon meat. Be careful to weigh the pan carefully. Add fennel fronds and pour liqueur evenly over fish. Sprinkle with pepper and cover pan with plastic film. Refrigerate 24 hours, then turn fish and marinate with the juices collecting in the pan. Serve after fish has marinated at least 48 hours.


Nutritional Information:

87 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 23g Carbohydrate; 0mg Cholesterol; 9671mg Sodium

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