i have a 74 sbc, steel crank 11.5:1 pistons Crane 550 lift cam, roller rockers, dart pro 1 200 cc chamber 2.05, eldabrock performer intake and want to know what size carb and jets i should be running411 gears w/ turbo 400 transheaders and 2.5 exhaust
I'm broiling mine tonight (don't have the grill out yet), basting with a little olive oil, garlic herbsI'm serving that hot over a big dinner salad (not a little side salad) of romaine lettuce, and herb greens mix and spinach, with some crumbled feta, red onion, celery and chopped walnutsYou could make a simple balsalmic vinaigrette with olive oil and balsamic vinegarThere's something about that hot salmon over top of a cold salad that's just so tastySqueeze some lemon over the salmon when you take it out from the broiler or off the grillOr you could have a small side salad, and some egg noodles with olive oil, fresh garlic and herbsSprinkle a little parmesan cheese on top.
Finely mince up some fresh ginger, spread it over salmon filletsSprinkle with a bit of chili pepper flakes (more if you lik eit spicy, very little if you don't) then lay 1/4 inch thick slices of fresh lemon over the top to coverBroil about 10 minutes, depending on the thickness of the filletsServe with topping still on (it looks nicer) but scrape it off to eat, unless you REALLY like fresh ginger!
RECIPES SPICE-CRUSTED SALMON WITH LIME-ORANGE SALSA NUTRITION PROFILE: Low Calorie | Low Sodium | Low Sat Fat | High Potassium | Heart Healthy In this salsa, citrus shows its two sides, the sweetness of the oranges contrasting with the tartness of lime juiceChipotle peppers contribute a dark, distinctive heatMakes 4 servings ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Moderate Salsa 4 navel oranges 1 small red onion, finely chopped 1/4 cup lime juice 1/4 cup chopped fresh cilantro 1 Tbspminced chipotle peppers 1 clove garlic, minced Salt freshly ground pepper to taste Salmon Spice Crust 1 Tbspcoriander seeds, crushed 1 Tbspcumin seeds 1/2 Tbspblack peppercorns 1 tspkosher salt 1 lbsalmon fillet, skin removed, cut into 4 portions 1To make salsa: With a sharp knife, remove skin and white pith from oranges and discardWorking over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowlAdd onion, lime juice, cilantro, chipotle peppers and garlicStir to combineSeason with salt and pepper2To make salmon: Heat a small skillet over medium heatAdd coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutesLet cool and transfer to a spice mill or mortar and pestleAdd peppercorns to the mill and coarsely grind all the spicesStir in salt3Prepare grill or preheat broiler4Coat salmon with the spice mixtureGrill or broil on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per sideServe with the salsaNUTRITION INFORMATION: Per serving: 302 calories; 13 g fat (3 g sat, 5 g mono); 67 mg cholesterol; 23 g carbohydrate; 25 g protein; 4 g fiber; 430 mg sodium; 740 mg potassiumMAKE AHEAD TIP: Cover and refrigerate the salsa (Step 1) for up to 8 hours.
1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick Marinade: 3 tablespoons soy sauce 1 tablespoons sake, or dry sherry 1 tablespoon mirin 1 teaspoon fresh ginger juice 3 tablespoons vegetable oil 1 tablespoon mirin 1 tablespoon sugar Sansho powder Green bell peppers, cut into strips, for garnish Lemon slices, for garnish If using a salmon fillet, cut crosswise into 4 equal piecesMix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes Heat the oil in a frying panRemove the salmon from the marinade, shaking off excess liquid and reserving leftover marinadePlace skin side down in hot oilMove fish around constantly to keep from stickingWhen browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutesRemove the salmon from the pan, and drain on paper towelsPour reserved marinade into pan, add the mirin and sugar, and bring to a boilAdd salmon againCook until marinade is almost cooked awayRemove salmon from pan, sprinkle with powdered sanshoSlice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
a 650 cfm carb with .069 main jets should treat you good up to 5000 rpmP.Sknowing the cam duration is more helpful than the cam lift when choosing the rite carb and intake.
