Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 442 kcal | 125 kcal |
| Protein | 38.9 g | 11 g |
| Fat | 24.7 g | 7 g |
| saturated | 5.7 g | 1.6 g |
| Carbohydrate | 13.7 g | 3.9 g |
| sugars | 10.8 g | 3.1 g |
| Fibre | 1 g | 0.3 g |
| Sodium | 2159 mg | 612 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 5.3 kg salmon fillets, skin and pin bones removed
- 2 cups maple syrup
- 31 slices dehydrated garlic, crushed
- 2 cups tamari (see Note on next page)
- 5 1/4 tablespoons (79 ml) salt
- 5 1/4 tablespoons black pepper
- 1 1/4 tablespoons (19 ml) cayenne pepper
Instructions
- Use tamari and not soy sauce, and take the instruction seriously. Tamari is brewed without wheat and is markedly less salty, and soy sauce here will bury the maple entirely and leave a strip that tastes only of salt. If you cannot find it, use a reduced-salt soy and leave out the added salt.
- Take the skin off and go over the fillet for pin bones before anything else. They are easy to find in a raw fillet and nearly impossible to find in a finished strip.
- Chill the fish until the surface is firm, then cut across it at 12 mm. Salmon parts along its own flakes if it is warm, and a strip that has split will dry into two brittle pieces.
- Crush the dehydrated garlic slices into the maple syrup and tamari, and add the salt, black pepper and cayenne. Dried garlic rehydrates in the marinade and gives a rounder flavour than fresh does against maple.
- Marinate in the fridge for a day or two, no longer. Salt and acid keep working on fish protein long after they have finished with beef, and an over-marinated strip turns to paste in the machine.
- Drain each strip and lay it on mesh with room around it. Maple syrup left pooling will burn onto the tray.
- Dehydrate at 71 °C for 6 hours, blotting any oil that surfaces. This is raw fish going in, so the setting is a safety one.
- The strips are finished when they bend to a right angle without cracking through and no soft core is visible in a torn edge.
- Cool them right down, then keep them in the fridge or the freezer rather than in the pantry. The same marinade is worth making for duck or goose breast, which keep rather better.
