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Grilled Brined Salmon And Eggplant With Fennel Cucumber Relish

Nutrition per serving    (USDA % daily values)
CAL
816
FAT
24%
CHOL
22%
SOD
1723%

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Ingredients for 8 servings

7 1/2 cups water

3 cups packed light brown sugar (from two 1-lb boxes)

1 1/2 cups kosher salt

1/2 cup plus 2 tablespoons granulated sugar

1 cup chopped fresh dill

8 (6- to 8-oz) pieces salmon fillet with skin

2 lb small eggplants, cut diagonally into 1/3-inch-thick slices

2 tablespoons olive oil

Accompaniment: fennel cucumber relish

Special equipment: a 1-lb weight such as a soup can

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