Salmon Bacon
Strips of toro salmon brined and cooked to a crispy delicious alternative to traditional bacon
Servings: 8
Calories: 128kcal
Cost: 12
Equipment
- sheet tray, wire rack
- pan
- knife
- cutting board
- oven, or smoker
Ingredients
- 24 oz salmon belley from trimming salmon loin, skin on is best
- 1 T. smoked paprika
- 2 cups water
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp white sugar
- 1/2 tsp chili powder ancho
- 1/2 tsp mustard dried
- 1/8 tsp garlic powder
- 1/8 tsp allspice
Instructions
- slice toro salmon in strips about 1/2 to 3/4 in wide
- combine water and 2.5 oz pastrami rub seasoning with 1 T. smoked paprika, creating a brine mixture
- in a pan deep enough to hold salmon and brine combine the 2 and brine for 24 hours
- remove salmon from brine and lay out on oiled sheet tray
- cook in preheated 425 degree oven for 10 minutes
- place under broiler for 3 minutes until slightly browned
Nutrition
Serving: 3oz | Calories: 128kcal | Carbohydrates: 2g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 337mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 502IU | Calcium: 14mg | Iron: 1mg