A step-by-step recipe with a photo of salmon in brine: selection of products and cooking technology for delicious slightly salted red fish. Video recipes.
Salmon salted in brine is a tasty and nutritious product prepared on the basis of red fish meat. This is an excellent filling option for pancakes, sandwiches, pies, casseroles, salads, rolls. Of course, you can buy salted fish in the store, but you can only be sure of good quality and taste if you pickle salmon in brine at home. Moreover, this process does not require much time and effort.
Before you deliciously pickle salmon in brine, you should choose the highest quality fillet or carcass. Fish should ideally be fresh, chilled. In this form, it retains all the nutrients. The meat should be firm and have a light sea, but not pronounced fishy aroma - this is a feature of salmon. The surface should be free of mucus, stains and damage.
Of course, according to our recipe, you can also salt salmon in brine from the freezer, but the freezing should be one-time. Re-freezing is indicated by the presence of frost and ice pieces in the package. In finished form, such a fish can turn out to be a little loose.
For salting salmon, you need to take coarse sea or kitchen salt without any additives.
We suggest using our simple recipe with a photo to pickle salmon in brine at home with a minimum of effort.
See also how to deliciously pickle salmon.
- Caloric content per 100 g - 137 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Salmon - 500 g
- Water - 500 ml
- Salt - 2 tablespoons with a slide
- Sugar - 1 tablespoon without slide
- Vegetable oil - 4 tablespoons
Step by step cooking of salted salmon in brine
1. Pour salt and sugar into an enamel or glass dish. Fill with water and put on fire. Bring quickly to a boil and leave to cool to room temperature.
2. Before pickling salmon in brine, you need to prepare it. If a carcass was bought, then we clean it - we cut off the head, fins, remove the peel and take out all the insides. Next, we separate the meat from the ridge, select all the bones, rinse and dry. Cut with a sharp knife into equal small pieces.
3. Place the fish in a glass, enamel dish or plastic container. Fill with brine and leave for 2-3 hours. The duration of the salting depends on the size of the pieces. The thinner they are, the faster the salmon will be saturated with salt and sugar.
4. After that we drain all the liquid, pour the fish with odorless vegetable oil and mix thoroughly.
5. In this form, the fish can be stored even in the freezer to extend the shelf life up to 2 months. Salted salmon in brine is stored on the shelf of the refrigerator for 2 weeks. And since it is quite simple and quick to salt salmon in brine, you should not make preparations for future use.
6. Lightly salted salmon in brine at home is ready! The most popular use for food is white bread sandwiches with butter and red fish.
See also video recipes:
1. How to salt red fish in brine
2. Salting pink salmon - the most delicious recipe
