Salmon light-salted

Salmon light-salted

How to cook salmon?

How can you prepare a salmon — it will always be delicious: bake, fry, cook soup or simply salt. Even if you do not like light-salted fish from the store — it does not mean anything, the salmon is sliced ​​in a vacuum package and salted salmon is a heaven and the land, the taste of home fish is unforgettable.

You will need:

Salmon fillet — 1 kg
Salt — 2 tablespoons
Sugar — 1 tbsp.
Black pepper powder — 1/4 tsp.
Fresh dill — 5-6 branches

How to cook:

1. The process of obtaining fillets from the whole carcass of fish is long and has a lot of nuances, the easiest way is to immediately buy a fillet at the store. Usually it is sold with skin, but we do not need it — only meat and all. If you salt with the skin — then all equal, you have to remove it, make your hands dirty … It’s easier to do this once.

Be sure to remove all small bones from the fillet, otherwise they will interfere with slicing. There are two ways of salting salmon — a whole piece or thin pieces. Each method has its advantages and disadvantages.

Raw fish are difficult to cut into thin slices, after pickling it will become dense. So if you need a beautiful slicing, it’s better to salt it with a whole piece. There is one more important point — the chopped fish is salted faster, for a couple of hours, and during the night it is already salted thoroughly. So, if you do not care about the external beauty and want to quickly — solitae chopped pieces, if the fish is planned on a festive table — solithe whole piece.

2. In the classic prescription salted salmon, the specified amount of salt-sugar-pepper is provided. Dill is not required, but it very well emphasizes the taste of fish. Dill can be cut finely or put whole branches (after they do their job they can be removed).

So fish salty on all sides, add the dill and put it in a well-closed container or wrap it in foil, or in any suitable container that can be closed or tightly closed. We put in the refrigerator.

Ready-to-cook salmon should not only acquire a salty taste, but harden and become more red. cut into small pieces of fish will be ready in a few hours, but it is better to leave for the night, for sure. A whole piece of fillet will be salted the whole day, no less.

3. Ready salted salmon can be used in a variety of ways: served sliced, put on a sandwich, cook sushi, serve with pancakes — choose yourself, in any case it will be very tasty.

Bon Appetit!


— When pickling, you can add other ingredients — finely chopped olives, olive oil, thinly sliced ​​lemon. Try, experiment with taste is always interesting. With a lemon only cautiously, it needs very little, from a citric acid the fish becomes lighter.
— First try to cook salted salmon with the classic proportions of salt-sugar-pepper, and then you can choose the ones that suit you, slightly changing the amount of salt, sugar is better not to add more.

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

You must be logged in to post a comment.

счетчик посещений