Is it possible to salt salmon, and get salted salmon? Of course! If you do everything according to the recipe, and most importantly - do not overexpose the fish. There are lots of delicious ways to cook salmon "salmon", which allow you to get a royal appetizer from a budget fish, a wonderful ingredient for sandwiches, salads, holiday and everyday snacks. Will we cook?
Salted salmon "salmon" - general principles of preparation
For a good salted pink salmon "for salmon" you need to purchase a quality fish. The pulp should be dense, uniform in color, without bright spots of unnatural shades. If you get fresh fish (not previously frozen), then when you click on the surface, the pit should be restored quickly. If the fish is with a head, then pay attention to the eyes. They should be transparent, in no case cloudy or bloody.
The general principle of the preparation of salted pink salmon:
1. Fish is cut into fillets. Whole salmon is not salted, the ambassador will be strong. Fillets can be made with or without skin. Can be cut into pieces of various sizes. Depends on the recipe.
2. Spices are prepared. For the dry method, they are simply mixed, for wet preparation, a brine is made.
3. The fish is processed with spices or poured with brine. Withstands the right time.
4. Pink salmon are wiped or washed, used for their intended purpose.
The salting time indicated in the recipes is approximate. It can fluctuate up or down, depending on the size of the pieces, the temperature of the product, the room and taste preferences. In order not to miscalculate, you can taste the creation from time to time.
Recipe 1: Simple salted salmon "salmon"
Fish prepared according to this recipe will be cooked in 10 hours. But if you need to get a more salty product, then you can keep it longer. For such salted pink salmon "under salmon" will require a minimum of products.
Ingredients
• salt;
• pink salmon;
• butter;
• sugar.
Cooking
1. It is necessary to cut the carcass. To make pink salmon cook faster, you need to remove the skin, but if there is a day, then you can leave it. Cut off the head, remove the ridge with seeds and cut the clean fillet into 5 cm slices.
2. Mix in equal amounts of salt and sugar. For a small fish up to 1 kg, 2-3 tablespoons of each spice is enough.
3. Pour a little salt at the bottom of the container, fold the first layer of pink salmon and sprinkle on top. No need to stack pieces close together. Sprinkle the whole pink salmon and send for 3 hours to a cool place. Then we get it out and gently mix, swap the lower and upper pieces.
4. Once our fish is marinated to the desired state, remove excess salt. To do this, wipe the fish with napkins, pour out the contents of the container.
5. Fill pink salmon with oil, store in this form for no more than a week in the refrigerator.
Recipe 2: Salted salmon "salmon" in brine
To cook fish according to this recipe, you need to thinly cut the fillet, sliced 3-4 mm thick. It is more convenient to do this with a frozen filet. In addition to salt, nothing goes into the brine, but after drying with a piece, they can be grated with pepper, sprinkled with any other spices, herbs or onions.
Ingredients
• pink salmon;
• salt;
• butter;
• water.
Cooking
1. Dissolve in a liter of water 5 tablespoons of salt. Mix well so that there are no grains left.
2. Cut the fillet into thin slices and dip in brine. Keep from 15 minutes to half an hour at room temperature.
3. We take the salted pink salmon "under the salmon" from the brine, dry the excess moisture with a towel and fill it with oil. Done!
Recipe 3: Salted salmon "salmon" with lemon
The fish turns out to be unusually fragrant, juicy and really remind salmon. For cooking, it is advisable to take a juicy citrus with a thin skin.
Ingredients
• 0.8 kg of pink salmon fillet;
• 1 tbsp. a spoonful of salt;
• 1.5 tablespoons of sugar;
• a little black pepper;
• half a glass of oil;
• 1-2 lemons.
Cooking
1. Cut the fillet into arbitrary pieces. The larger and thicker they are, the longer the fish will cook.
2. Mix salt, sugar, pepper and rub slices on all sides. Leftovers just pour and mix pieces of fish in a bowl.
3. Lemon cut into thin rings.
4. Put the fish in a container, layered with lemon.
5. We sustain our pink salmon for 7-10 hours. Then pour vegetable oil on top. We stand for another 3 hours and you can take a sample.
Recipe 4: Salted pink salmon with onion and onion
For the preparation of such salted pink salmon for salmon, it is better to use salad onions of red, white or purple. But you can take the usual one, if it is not very sharp.
Ingredients
• one pink salmon about 1 kg;
• a spoon of salt;
• 0.5 tablespoons of sugar;
• 2 onions;
• 5 tablespoons of oil, any vegetable.
Cooking
1. Cut off the head of pink salmon, remove the ridge, fins and tail. Cut the fillet with the skin into large pieces.
2. Mix the salt with sugar, rub the fish.
3. Shred the onion with thin rings or half rings, rub it well in your hands with a pinch of salt.
4. Send the onions to the fish, mix, put in a bowl, pour oil, cover with a plate and put a little oppression.
5. We stand salted pink salmon for salmon from 12 to 15 hours in a cool room or in the refrigerator.
Recipe 5: Scallinavian Salted Salmon Pink Salmon
Scandinavians use this recipe for salting salmon, but as it turned out, pink salmon is no less tasty. A rather large amount of spices is used for cooking, so the fish turns out spicy and aromatic.
Ingredients
• 1.2 kg filet with skin;
• 50 grams of sea salt;
• sugar 2 tablespoons;
• a shot of vodka;
• 1 teaspoon of coriander;
• 1 teaspoon of ground black pepper;
• 15 peas of allspice;
• 2 tablespoons of dried dill.
Cooking
1. Wash the fillet well, wipe it with paper towels. Carefully remove the skin, set aside. But not far, she will be needed for salting.
2. Coriander is well pushed in a mortar. If the dill is large, then mash in the palms of the palms or also in the mortar, together with coriander.
3. Mix the salt with vodka, sugar, ground pepper and coriander with dill. Add the peas of allspice.
4. Rub the aromatic mixture of pink salmon fillet on all sides. Stack on top of each other.
5. Take previously set aside skin, wrap the fish around. Then wrap the top with cling film.
6. We transfer the package to the container, put a small load and send it to the refrigerator. Salted fish will be cooked in 30-36 hours.
Recipe 6: Salted salmon "under salmon" in the freezer
The original recipe for making fish for salmon. Pink salmon turns out to be unusually tender, juicy, and all thanks to being placed in the freezer. Prepared in brine.
Ingredients
• salt;
• pink salmon;
• sugar.
Cooking
1. Cooking brine. To do this, dissolve 5 tablespoons of salt and sugar in a liter of water. Cool brine well.
2. Cut the pink salmon into two skinless fillets, then cut each into two parts across.
3. Put the pink salmon in a bowl, pour cold brine.
4. We put in the freezer for a day.
5. We get out and defrost to the end.
6. We wash the fish with cold water, wipe it well with a towel, cut it and serve. For greater juiciness, you can pour pink salmon with vegetable oil for a couple of hours.
Recipe 7: Salted salmon salmon in gauze
For this recipe you will need large sea salt, with a small product, pickling will not work. You will also need a piece of clean gauze, which can be purchased at any pharmacy. All ingredients are taken in an arbitrary amount.
Ingredients
• pink salmon;
• gauze;
• salt;
• dried dill.
Cooking
1. Wash the fillet.
2. Wet gauze with cold water, squeeze and wrap a piece of pink salmon.
3. Sprinkle dill and coarse salt on top, do not regret. Wrap a second layer of gauze, and a third, depending on the size of the piece.
4. Put the fish in a tight plastic bag, tie it well and put it in the refrigerator.
5. After a day, we take out pink salmon, free from gauze, shake off the remaining salt and wipe the fish. We cut and enjoy the taste! If you need a little fish, then wrap the remaining piece again in the same gauze and place in the refrigerator. It will be wonderful to be stored for several days, but the salt needs to be shaken off, otherwise, it will no longer be salted fish.
Salted pink salmon "for salmon" - useful tips and tricks
• Fish are always chilled before salting. Also use cold brine. If you put pink salmon in warm water, the color, taste will deteriorate, the flesh will fall apart, become loose, the pieces will not hold well in shape.
• Do you need to gently chop salted pink salmon? To make the slices beautiful and thin, send the fish to the freezer. When frozen, it’s easy to cut even thin slices. By the way, if you salted too much pink salmon, then you can also store fish in the freezer, before sealing it tightly.
• Lemon juice neutralizes fish oil. And since pink salmon is itself dry, citrus can only be used in combination with oils. Otherwise, the fish will become tougher and drier.
• In order for red fish to remain dense and not to fall apart, it is advisable to use oppression when salting. It can be put with any cooking method - dry and wet.
• Scissors - an indispensable tool when cutting fish. They easily remove fins, uneven skin, cut off fatty belly. But for kitchen scissors to become really helpers, they must be large, sharp, have non-slip handles.
