New World Gravlax
Source: EatingWell Magazine, March/April 2008
Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week.
Serving Size: 2 oz.
135.3 calories; protein 11.7g 23% DV; carbohydrates 2.2g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 1.9g; fat 7.6g 12% DV; saturated fat 1.7g 9% DV; cholesterol 31.2mg 10% DV; vitamin a iu 198.2IU 4% DV; vitamin c 5.3mg 9% DV; folate 17.9mcg 5% DV; calcium 9.3mg 1% DV; iron 0.3mg 2% DV; magnesium 16.8mg 6% DV; potassium 220.6mg 6% DV; sodium 370.7mg 15% DV; thiamin 0.1mg 12% DV; added sugar 2g.
2 lean meat