Pink salmon! Healthy, tasty, and most importantly affordable. It is the basis of many budget fish dishes. One of these, I will share with you today - salted pink salmon.
Recipe content:
- The benefits of pink salmon
- Ingredients
- Step by step cooking
- Video recipe
By itself, pink salmon is slightly dry and lean. However, if you apply this salting method, you will discover a juicy and tender fish that tastes like a noble salmon! It is prepared quickly enough and in an hour you can taste it.
The benefits of pink salmon
I think everyone knows how useful fish that belong to the salmon family are. These types of fish include salmon, trout, chum salmon, salmon, pink salmon, omul, whitefish and others. If you include dishes from representatives of the salmon family in your diet, you can rejuvenate the skin, improve the digestive tract and strengthen the nervous system.
Pink salmon contains everything that is necessary for the human body, that is, almost the entire periodic table.
- Vitamins PP - normalize the work of the gastrointestinal tract and the nervous system.
- B12 - is responsible for the development of nerve fibers and the formation of red blood cells.
- Cobalt - helps to normalize the metabolic process in the body.
- Iodine - controls energy reserves, increases mental capacity, relieves irritability and chronic stress.
- Sodium - normalizes the work of water metabolism and the circulatory system.
- Polyunsaturated fatty acids like Omega-3 are the most valuable vitamin of youth, as it is responsible for the aging process.
- Fluoride - resists caries, is responsible for bone metabolism and the process of hematopoiesis.
- Caloric content per 100 g - 169 kcal.
- Servings Per Container - 1 Fish
- Cooking time - 2-2, 5 hours
Ingredients:
- Pink salmon carcass - 1 pc.
- Salt - 3 tablespoons
- Sugar - 1 tsp
- Refined vegetable oil - 4-5 tablespoons
Cooking salted pink salmon
1. If the carcass of fish is frozen, then it is not worth defrosting it completely, since it is easier to cut frozen fish. Therefore, when the fish is thawed to the point where it can be chopped, remove the head, tail, skin and separate the ridge. You should have two fillets left, which you should rinse well under running water and dry with a paper towel. You can salt fish both fillet and cut into slices. This is your choice.
2. Make a saline solution with sugar. It should be very intense.
3. Pour refined vegetable oil into a suitable salting container and sprinkle with saline solution.
4. Place the pink salmon fillets, sprinkle generously with saline and sprinkle with vegetable oil.
5. Then do the same with the second fillet - season with salt and oil. If your fish fillet is cut into slices, then salt it in layers, pouring vegetable oil over each layer. Close the container with a lid and leave in the refrigerator for one hour. After this time, try the fish for salt. If you feel that it is already salted enough, then rinse it with running water, put it in a new container and pour a little vegetable oil over it. Store fish in the refrigerator for up to 3-4 days. Serving lightly salted pink salmon to the table, you can sprinkle it a little with lemon juice.
See also a video recipe on how to pickle pink salmon.
