Lightly salted salmon is a tasty and healthy real delicacy, loved by many. It is very easy to prepare it at home. And it is about this that we will tell you today, in this recipe.
Recipe content:
- How to choose the right salmon?
- Ingredients
- Step by step cooking
- Video recipe
Lightly salted salmon on a festive and everyday table is always in place, since all lovers of noble fish rejoice in it. In addition, in a slightly salted form, salmon retains all useful substances and natural taste as much as possible. From this, her admirers give preference to just this type of cooking.
Perhaps only a few people prepare such a delicacy at home, many buy it ready-made in the store. However, purchased lightly salted salmon does not have such a bright taste than cooked on its own. In addition, the cost of home-made fish is several times cheaper.
How to choose the right salmon?
To make salted salmon especially tasty, you need to choose the right one.
- Ideal if only partially trimmed and sold with a tail and head.
- High quality fresh salmon should have a smooth and shiny skin.
- Its meat should be dense, elastic and smell good.
- The eyes of the salmon should be transparent, but by no means cloudy. This is a sign of an old carcass.
- The belly of fresh frozen fish should be white and even.
- The gills should be light red to red in color. If they are brown, it is an old specimen.
- The scales should be silvery and shiny, free from dents or damage.
- The weight of the salmon should be at least 1.5-2 kg, then the fish will be especially tasty and fatty.
- Caloric content per 100 g - 195 kcal.
- Servings - 500 g
- Cooking time - 2 hours
Ingredients:
- Salmon - 500 g
- Salt - 2 tablespoons
- Sugar - 1 tsp
Cooking lightly salted salmon
1. Cut off the required amount from the carcass of the fish, which you plan to salt. Remove the skin from this part of the salmon, carefully cut the ridge, remove all the bones and wash under running water, and then dry with a paper towel. It is very convenient to extract large and small bones with ordinary eyebrow tweezers, which, after the manipulation, just rinse with water. Do not throw away the ridge of the fish, you can also salt it, it will go well with a glass of beer, or boil fish soup from it.
2. Pour salt, sugar into a container and mix well. Take a plastic container or any other container in which you will salt the fish and sprinkle the bottom with a mixture of salt and sugar.
3. Place a piece of fish in this container.
4. Top the salmon well with the remaining salt and sugar mixture.
5. Cover the salmon with a skin and send to salt in the refrigerator for 2 hours. You can, of course, throw out the skin. But if you did not manage to carefully remove it, and pieces of fish remained on it, then salt it better. When the fish is ready, rinse it under running water, dry it with a paper towel and store in a new dry container. If you continue to store it in the previous container, then the fish will be salted further and will no longer be slightly salted. Before serving salmon, send it to the freezer for 20 minutes so that the fish freezes a little, then it will be convenient to cut it into thin slices.
See also a video recipe on how to salt fish.
