Salmon is a fish that belongs to the family of salmon and is valued not only for its delicate taste, but also for its beneficial properties. This fish contains over 20 minerals that the human body needs, and vitamins. In addition, it is rich in polyunsaturated fatty acids.
There are many options for using salmon, it can be eaten salty, fried, boiled and even raw, in this form it is most often used for making sushi. But the most popular is salted salmon. You can buy it already ready in the store or do it yourself. For those who prefer homemade cooking, we will tell you several ways how to salted salmon tastefully.
How to salted salmon properly?
If you want to please yourself and your family with a tasty and delicious appetizer of red fish, which is also very quickly and simply prepared, and are wondering how to salt salmon at home, our advice will come in handy.
- So, first you need to choose a fish. For pickling, a fresh and freshly frozen salmon is suitable, it all depends on your preferences. Since we will salt the fish fillets, if there is a possibility it is better to buy it right away. But if you have a whole fish turned up - it's not scary, you can also salt it, having cut off your head and tail, removing the insides and carefully separating the fillets from the ridge with a very sharp knife. All fins should also be removed.
- Now you should cut the fish correctly. Pieces should not be small, but at the same time, they should be completely placed in the dishes you have chosen for pickling. As for the dishes, then for salting the fish you need to take non-metallic dishes, otherwise the salmon can turn out with a metallic taste.
- After that, prepare the mixture for salting. For one kilogram of fish you need about 3-4 tablespoons. Of these, 2 tablespoons - salt, 1 tablespoon - sugar, and if desired, you can add 1-2 teaspoons of seasoning for fish. The main thing is not to overdo it with the seasoning, so that it does not score the taste of the fish itself. In addition, you will need a laurel leaf and black peppercorns.
- When everything is ready, you can start the process of pickling. At the bottom of the dish, pour in a little mixture for salting, add a couple of laurel leaves and peppercorns to it, place a piece of fish on the top with the skin down, pour the mixture and add the bay leaf and pepper again. If you have several pieces of fish, then do the same with the rest, laying them on top of the first piece.
After the fish is laid, it is necessary to cover with a lid, a plain napkin or food film and put in the refrigerator or on the balcony (if winter). Just make sure that the temperature is not below 10 degrees. It takes 8 to 24 hours to salt fish, depending on your taste. When the salmon is ready, then clean off the mixture with it, preferably with a brush or knife, but do not rinse under water, cut into thin slices, drizzle with lemon juice and enjoy.
How quickly salt salmon?
If you want to please yourself and your loved ones with an appetizer of salted salmon, but you do not have much time for pickling, there is a recipe how to salt salmon in a short time.
Ingredients:
- fresh salmon;
- salt;
- black pepper powder.
Preparation
Before salting fresh salmon you need to clean the fish from the skin and bones, and cut it into thin slices. Then put the slices in a plastic container or any other container with a tight lid. Sprinkle the fish with salt and pepper, and do not be afraid to overdo it with salt, because the fish will take as much as needed.
Now cover the container with a lid, shake it and leave it at room temperature for 40-60 minutes. At the end of this time, shake the container again and serve the prepared salmon to the table or add it to the salad.