Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to cook red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.
Salting pink salmon at home is a quick and budgetary method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served in various options. For example, salted pink salmon can become an ingredient for sandwiches, canapes, snack rolls, stuffed pancakes, salads or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon are a great way to satisfy the hunger of unexpected guests or capricious children with poor appetite. There are also many recipes for salting pink salmon, and all of them are elementary in execution. Salting fish at home is not associated with difficulties and time-consuming. You just need to buy quality fish and follow our recommendations below.
Of course, the most delicious salted pink salmon is obtained from fresh fish, but if it is not possible to purchase it, then frozen is also suitable. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon smells quite pleasant, and its flesh is a bit like the flesh of a cucumber. Fresh fish is very dense and quickly returns to its original shape if you press it with your fingers. The skin of a quality fish is also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.
To salt pink salmon, you can use both a whole fish and individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, it is very convenient to use fish for making snacks, for example, sandwiches. Before salting, the fish must be thoroughly washed, cleaned of scales, tail, fins and head removed, gutted (if required), butchered and bones removed. Rinse the prepared fish again inside and out, dry thoroughly with paper towels and cut into portioned pieces if needed. The fish can be left with the skin on or removed, depending on preference. Salting pink salmon can occur in two ways - dry, in which salt and spices are used, and wet, in which various marinades and brines are used.
For classic dry salting, a mixture of salt and sugar is used, which is rubbed on all sides of the fish. On average, a kilogram of fish requires 2 tablespoons of salt and half as much sugar. You can also use spices if you like, such as black pepper, coriander, mustard seeds, ground rosemary, bay leaves, and fresh dill or parsley. After that, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon in a wet way, it is necessary to fill it with brine with the addition of spices, then cover and refrigerate for 24 hours. The finished product is stored in the refrigerator for about 4 days, after which salted fish better put in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. It is best to salt the fish in a plastic container, glass bowl or enamel bowl. It is better to refuse metal utensils, as the fish can acquire the taste of metal.
So that you no longer have questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.
Salted salmon homemade
Ingredients:
1 kg pink salmon,
2 tablespoons of salt
1 tablespoon of sugar.
Cooking:
Cut the prepared fish to make two fillets. Mix the sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap plastic wrap and send to the refrigerator. After 24 hours, pink salmon is ready for use. Before serving, pink salmon can be watered vegetable oil.
Salted pink salmon
Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt
1 teaspoon sugar
100 ml vegetable oil,
coarse black pepper to taste
coriander to taste.
Cooking:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Put the first layer of fish in a container, brush lightly with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.
Salted pink salmon with dill
Ingredients:
1 kg pink salmon,
3 tablespoons of coarse salt,
3 tablespoons of sugar
200 g fresh dill.
Cooking:
Rinse the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and carefully rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Put a third of the dill in a container where the fish will be salted. Put one fish fillet on top, then a layer of dill, the second fish fillet and the remaining dill. Cover the container and put a load on top, for example, filled three-liter jar. Store for 8 hours at room temperature and then refrigerate for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.
Salted pink salmon hastily
Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon of vinegar
50 ml vegetable oil,
1 onion
Bay leaf.
Cooking:
Cut the prepared fillet into pieces and put in a container for salting. In a separate bowl, prepare the brine by mixing the salt thoroughly with 500 ml of water. Pour the brine over the fish and put oppression on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and pour new brine from 1 cup of water and a spoonful of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.
Salted pink salmon in marinade
Ingredients:
5 pink salmon steaks,
2 tablespoons of salt
1 tablespoon sugar
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.
Cooking:
Put the steaks in a bowl and add spices. To prepare the marinade, it is necessary to boil water, and then cool it to room temperature and mix with salt and sugar until completely dissolved. Pour the marinade over the steaks. The water should completely cover the fish. Cover the container and refrigerate for a day, then remove the fish from the marinade, transfer to a container and pour vegetable oil for softness.
We hope that now it is very clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the simplest ingredients and get delicious product, which can be used both independently and as a component for various snacks.
Salting pink salmon at home quickly and tasty is a simple matter. The main thing is to decide on the method of salting (dry or classic with brine).
Salting pink salmon is a quick and easy way to cook fish that allows you to store finished product in the refrigerator for several days. Salted fish can be served as a separate dish, garnished with fresh herbs and lemon, as part of stuffed pancakes, salads, as the main ingredient for sandwiches with butter.
Salted salmon fillet recipe with mustard sauce
Ingredients:
- Pink salmon - 1 kg,
- Sugar - 3 tablespoons,
- Salt - 3 large spoons,
- Olive oil - 5 large spoons,
- Dill - to taste.
For sauce:
- Spicy mustard - 1 large spoon,
- sweet mustard- 1 tablespoon,
- Vinegar - 2 large spoons,
- Olive oil - 80 g.
Cooking:
Helpful advice. It is much easier to remove the insides from slightly frozen fish, rather than completely thawed.
- I clean the fish from scales, gut and decapitate. I remove the skin, remove the spine and bones. Thoroughly wash the sirloin.
- After receiving the sirloin without bones, I proceed to slicing. I cut into neat pieces of the same size.
- I take a big pot. I grease the edges with olive oil, pour a part to the bottom. I put the pieces in layers, add finely chopped dill, sugar and salt. I close the pot with a lid. I put it in the refrigerator for 48 hours.
I serve salted fish with a special sauce made from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate tank.
How to pickle pink salmon "under the salmon" in oil
Pink salmon is an affordable alternative to the more expensive fish of the Salmon family. Inferior to salmon palatability, but due to its affordable cost and high prevalence, it looks more preferable in the preparation of everyday dishes.
To cook delicious salmon salmon, you need to take a good and fresh fish with a dense structure, uniform color without bright and unnatural shades. When buying a fish with a head, pay attention to the eyes (should be transparent, not bloody or cloudy).
Ingredients:
- Fillet - 1 kg,
- Vegetable oil - 100 ml,
- Boiled water - 1.3 l,
- Salt - 5 large spoons,
- Onion - 1 head,
- Lemon - half a fruit
- fresh greens- taste.
Cooking:
- I cut the fillet into beautiful pieces of the same size. I put it aside.
- I turn to the preparation of a pickling solution. I stir the salt in the cooled boiled water. I dip the pieces of pink salmon in salted water for 7-9 minutes.
- I take it out, let the liquid drain and dip it with paper towels to get rid of excess salt.
- I take beautiful glassware. I spread the salted fish in layers. Each layer of pink salmon is poured with vegetable oil. Ready meal I send it to the refrigerator for 1 hour.
Cooled and salted pink salmon is served on the table, garnished with lemon slices, thin onion half rings and fresh herbs.
Salted pink salmon in 1 hour
Ingredients:
- Frozen fish fillet - 800 g,
- Water - 400 ml,
- Salt - 2 tablespoons,
- Olive oil - 100 ml.
Cooking:
- I do not defrost the fillet completely, so that it is easier to cut into portioned pieces. I put the neat bits aside.
- I'm preparing saline solution. In 400 ml of boiled warm water I stir 2 large spoons of salt. Dip the peeled potatoes in to check if they are salty enough. If the vegetable floats, you can start salting.
- I dip pink salmon for 6-7 minutes in the prepared solution with salt.
- I catch, wash in cool boiled water to wash off excess salt. I dry it with kitchen paper towels or napkins, removing the liquid.
- In parts I shift into a glass dish, adding olive oil. I spread all the pink salmon and pour all the olive oil. I put it in the fridge for 40 minutes.
After the allotted time, I take it out of the refrigerator and use it in salads or for cooking delicious sandwiches. Bon appetit!
Unusual recipe with spicy sauce
Ingredients:
- Fresh fish - 1 kg,
- Table salt - 100 g,
- Sugar - 1 large spoon,
- Orange - 2 things,
- Dill - 1 bunch.
For sauce:
- Mustard with grains (French) - 20 g,
- Honey - 20 g,
- Vinegar - 20 g,
- Olive oil - 40 g.
Cooking:
- I clean the fish, remove excess parts, rinse thoroughly. I dry the finished fillet with paper towels.
- I cut oranges into thin slices.
- I rub the fillet with a mixture of sugar and salt. I'm not in a hurry, I do it carefully so that the fish is completely salted.
- I shift the pink salmon into a glass cup, pour finely chopped dill. Place thin slices of orange on top.
- I put it in the refrigerator for 24 hours.
- I'm preparing a sauce for salted fish. In a small bowl, mix French mustard and honey. I add vinegar and olive oil to the resulting mixture. I mix thoroughly.
I serve the dish with unusual sauce.
Dry salting method
Ingredients:
- Fish fillet - 1 kg,
- Salt - 2 large spoons,
- Sugar - 1 tablespoon
- Ground pepper - 5 g,
- Bay leaf - 2 things,
- Allspice- 5 peas.
Pink salmon is a delicacy that is valued for its taste and benefits for the body. Lightly salted fish is used for cooking sandwiches, salads and as an independent meal. In this article, we will look at how to salt pink salmon quickly and tasty, so that at a budget cost it is no different from expensive salmon.
How to fillet properly
By pickling red fish at home, you can afford to enjoy fish delicacies every day.
The salting process is simple, you just need to properly gut and cut the pink salmon carcass:
- the head, fins and tail are removed first;
- then the ridge and bones are cut out;
- all entrails are removed from the carcass;
- the abdomen is cleared of a black film so that subsequently the meat does not taste bitter;
- carcasses are washed under running water and dried with a paper towel.
When the fillet is ready, you can flavor it with various marinades to shade and diversify the fishy taste. And from the severed head and fins, a rich ear is easily prepared - even at the stake.
Delicious salted pink salmon recipes
Dry way
Fish fillets can be salted without the use of filling.
For the dry method of salting is taken:
- gutted small fish - 1 pc;
- coarse salt - 3 tbsp. l. without a slide;
- granulated sugar - 2 tbsp. l. (you can 1.5 for those who like more salty).
Salting without marinade looks like this:
- Combine sugar and salt in a bowl.
- Pour the mixture into a food grade plastic container.
- Put a piece of fish on a sweet-salty pillow.
- Sprinkle the rest of the salt over the top of the steak and place the second slice on top of the first, then sprinkle the dry mixture over the fish again.
- Cork the container and put it away for a day on the refrigerator shelf.
On the second day, a lightly salted, melting red fish will appear on the table.
Salting "under the salmon"
Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less fillets are processed with temperature, the more useful substances stay in the meat. Salting is the most successful method of cooking red varieties of fish, as a result of which steaks will taste like elite salmon.
Ingredients:
- filleted kilogram carcass - 1 pc;
- sea salt without impurities - 5 tbsp. l. without a slide;
- refined sunflower oil - 100 ml;
- purified water - 1.3 l.
You can salt pink salmon "a la salmon" according to the scheme:
- Cut the whole fillet into small pieces.
- Add salt to boiled water and dissolve it completely. Dip the fish slices into the prepared brine and soak in the liquid for 15 minutes.
- Remove and dry the fillets with paper towels, then fold them into a container in layers. Brush all layers with refined oil with a brush.
- Place the closed container on the refrigerator shelf for 40 minutes.
Pickled pink salmon meat will come out fragrant, elastic and juicy, and oil impregnation will provide a delicate aroma and soft texture.
Quick pickling in marinade
Pink salmon differs from trout and salmon in that it is a lean fish, so salting is best done in a liquid filling.
You will need:
- small fish fillet - 1 pc;
- 2 tbsp. spoons of sugar;
- iodized salt - 5 tbsp. l. without a slide;
- lavrushka - 2 leaves;
- clove stars - 2 pcs;
- black pepper in peas - 3 pcs;
- sweet peas - 5 pcs.
A simple recipe for lightly salted fish:
- Cut the fillet into medium-sized slices and put them in a container for marinating.
- For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it, and place the container on a minimum fire. Wait for the brine to boil and boil it for 10 minutes.
- Strain the prepared brine and leave it to cool.
- Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
- Pour off the marinade, dry the slices and transfer them back to the container.
Lightly salted and fragrant fish will be a great addition to salads and snacks.
In mustard sauce
The taste and aroma of the fish are directly dependent on the marinade. Salting in mustard sauce will give pink salmon refined taste and spicy aroma.
Required:
- pink salmon fillet - 1 kg;
- granulated sugar - 3 tablespoons with a slide;
- purified (can be sea) salt - 3 tbsp. l.;
- extra virgin olive oil - 5 tbsp. l.;
- 9% vinegar - 2-3 tablespoons (depending on taste);
- sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
- ground or fresh dill - 2 tbsp. l. or 3 branches.
Cooking method:
- Divide the fish plates into equal small pieces.
- Grease the sides of the mold with olive oil and pour it on the bottom.
- Put the fish blanks in a mold in layers, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cold place for 2 days.
- Mustard sauce is prepared by mixing two types of mustard, olive oil and 9% vinegar.
The prepared dish is presented on a large plate. The sauce can be immediately poured over the fish slices, or you can serve it separately in a gravy boat.
Salting per day
An accelerated salting method turns lean pink salmon into tender and juicy salmon. It will be possible to enjoy a noble delicacy already on the second day.
Necessary:
- fillets - up to 1 kg;
- extra grinding salt - 2 tbsp. l. without a slide;
- granulated sugar - 2 tbsp. l.;
- ground lavrushka - 3 leaves;
- black peppercorns - 2 pcs.
Cooking tender fish meat:
- Divide the fish into small pieces.
- Combine sugar with salt, add peas and parsley to the prepared mixture.
- Place the fish pieces vegetable oil into a food container.
- Leave alone in the refrigerator for 24 hours.
Serve the fish in slices on toast, sprinkled with lemon juice.
Pink salmon marinated with lemon
A fragrant dish with spicy citrus notes can be prepared from fresh-frozen pink salmon fillets using a thin-skinned lemon.
Components:
- fillet ice cream - 0.7-1 kg;
- granulated sugar - 1.5 tbsp. l.;
- sea salt large fractions - 1 tbsp. l.;
- oil without flavoring - half a glass;
- juicy lemons with thin skin - 2 pcs;
- black peppercorns - 5-6 pcs.
The salting process looks like this:
- Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
- Slice the lemons into thin slices.
- In one container, combine pepper, salt and granulated sugar. Spread the dry mixture on the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
- Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
- At the end of the exposure, pour the lemon fish with lean refined oil and keep in the cold for another 4 hours.
After this time, you can treat guests with a delicious snack.
Frozen pink salmon with orange
Pink salmon is also called “pink salmon” because of its special shade. This variety is rich in fatty acids, so its consumption brings significant benefits to humans. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.
Before salting pink salmon after freezing, you need to consider some points:
- you need to salt the carcasses immediately after defrosting;
- salt will remove unpleasant bitterness from meat, and spicy herbs will add exquisite flavors.
Ingredients:
- defrosted pink salmon - 1 kg;
- coarse sea salt - 100 g;
- granulated sugar - 1 tbsp. l. with a slide;
- medium orange - 2 pcs;
- fresh dill - a small bunch.
To prepare the marinade:
- grainy French mustard - 20 g;
- liquid natural honey - 20 g;
- 9% vinegar - 20 g;
- odorous olive oil - 40 g.
At home, a very tasty salted pink salmon is prepared as follows:
- Cut oranges into thin slices.
- Rub the whole fillet with the sweet-salty dry mixture.
- Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
- Move the workpiece to glass mold. Sprinkle finely chopped dill on top of the plate.
- Lay the orange slices on the dill.
- Put on the refrigerator shelf for a day.
- For sauce, combine honey and mustard in a small bowl. Pour vinegar and olive oil there and turn into a homogeneous mass.
Pink salmon with parsley, white pepper, green olives and original mustard sauce are served at the table.
With mustard and coriander
The recipe is universal, since at home it will be possible to deliciously pickle pink salmon from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help add spice to the dish.
For a delicious meal you will need:
- frozen piece (or 2) of fish - 1 kg;
- coarse salt - 2 tbsp. l. without a slide;
- refined oil without foreign smell - 20 g;
- granulated sugar - 2 tbsp. l.;
- spicy (French is also suitable) mustard - 3 tbsp. l.;
- freshly ground coriander - 1 tsp
Cooking steps:
- Grind the coriander seeds in a mortar, mix with sugar and salt.
- Sprinkle the fish pieces with powder.
- Combine oil and mustard in a bowl.
- Put the whole fillet in a salting dish, watering over mustard sauce.
- Place the second fish in a second layer, pouring the rest of the mustard mixture over it.
- Cover the container tightly and place it in the refrigerator.
- After 6-8 hours, remove the plates, swap them and put them back in the cold for 12 hours.
- Wipe the salted fillets with paper towels and cut into even pieces.
It is better to serve pink salmon slices on toasted bread with butter and thin lemon slices.
Salmon salting method
Dry salting of pink salmon at home according to a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.
The modern salmon ambassador is somewhat modernized:
- medium pink salmon fillets - 1 kg;
- coarse salt without additives - 3 tbsp. l.;
- granulated sugar - 3 tbsp. l.;
- a large bunch of parsley and dill fir trees;
- laurel leaves - 3-4 pieces;
- freshly ground black pepper - 1 tsp.
cook delicious fish So:
- Remove the skin from the fillets and lay the pieces meat side up.
- Mix the sugar and salt and brush the meat with the mixture.
- Sprinkle the top with pepper.
- Spread parsley branches and dill sprigs evenly throughout the fillet.
- Fold the plates inside with meat and twist each into gauze.
- Place fish bundles on a tray and hide for a couple of days in the cold.
- Turn the fish plates on the other side in a day.
- When the pink salmon is completely salted, you need to remove the bundles and wash off the salt from their surface.
To serve, drizzle the fragrant slices with lime juice and garnish each with a sprig of fresh parsley.
Salting pink salmon milk
For salting, it is better to use milk from fresh carcasses. After extraction from the abdomen, the milk is thoroughly washed with water and completely dried. The cooking time is 2 days.
Components:
- milk - 500 g;
- granulated sugar and sea salt - 20 g each.
The process consists of the following steps:
- Put the dried milk into the mold.
- Sprinkle with a sprinkle of salt and sugar.
- To taste, the dish is seasoned with your favorite spices and herbs.
- The container is tightly closed with a lid and shaken a couple of times.
- When sealed, it is placed in the refrigerator for 2 days.
- The lid should be systematically removed without removing the container from the cold.
- Already after 2 days the milk is ready to serve.
They should be cut into thin slices, seasoned with pepper and lime juice.
Marinating pink salmon with your own hands guarantees the quality of the dish, since no ingredients are used in the process. synthetic flavors and preservatives. Be prepared that the fish according to the author's recipe will scatter from the table in a matter of minutes and will not only be tasty, but also as healthy as possible.
Video
From the video below, you can learn more about the process of salting pink salmon.
With all the advantages, pink salmon has one significant drawback - a rather dry fish. If you just fry or bake steaks, then the dish turns out to be lean and insipid, and it asks for some kind of rich sauce - creamy or sour cream - which means that you will have to forget about low calorie content.
But there is a recipe, when using which unpretentious pink salmon turns into a noble salmon - well, or into something very close to it in taste and appearance.
The cooking method is extremely unpretentious, but the result exceeds all expectations - the most delicate slightly salted fish will decorate not only a home meal, but also a festive table.
And if you do not favor salted fish from the store, this does not mean anything. With the purchased "salted" red fish in vacuum packs, homemade has about the same thing in common as "bacon-flavored" chips with bacon itself. And they have fundamentally different purposes. Slicing in a vacuum should lie beautiful on the window for as long as possible and not deteriorate, and more is not required of it. Homemade is stored for several days, but the taste is unforgettable.
So let's get started.
Pink salmon needs to be deep frozen - it doesn’t matter if it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss. If you got a whole fish, like me this time, then it should be slightly thawed in order to remove the skin. This savage procedure is quite easy, you just need to cut off the head and slightly pick up the skin in the place of the “cut” - it is removed with a “stocking” from the frozen carcass. I do not recommend cooking with the skin - then you will get tired of spitting from the scales.
Then we cut the fish into fillets in any way known to you. Again, in a state of "frostbite", the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of arbitrary size - practice shows that their optimal width is about two centimeters.
Now we are preparing brine - saturated saline solution. In a liter of cold boiled or simply purified water, we dissolve 4-5 tablespoons of coarse table salt. The readiness of the brine is checked as follows: if a small peeled potato does not sink, then everything is in order.
The next step is to lower the prepared pieces of pink salmon into the brine. How much? In the original recipe, the recommended time was 5-8 minutes. For some reason, this seemed not enough to me, and I always endure at least half an hour. Neither undersalting nor oversalting was ever observed.
After the set minutes have elapsed, we take out the fish, dry it slightly with a napkin and put it in a container convenient for storage in the refrigerator (for example, in a plastic container), then pour it with vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it sincerely. But it should be remembered that if the oil covers the fish completely, then it is stored much longer. You can add your favorite spices, but for me it's good enough.
You can enjoy the delicate and mild taste of "improved" pink salmon already 5-6 hours after "defending" it in the refrigerator. I usually cook fish in the evening and serve delicious sandwiches for breakfast.
Such fish is good both on black bread and on white. On the dinner table, pink salmon prepared in this way goes well with young boiled potatoes: he - sprinkled with dill, crumbly, outgoing light steam, slightly flavored with butter; she is soft pink, melting in the mouth. Puree is great too. Such pink salmon behaves well in salads, and if someone tries to cook rolls or sushi at home, then nothing better is needed. In general, cook - it's very simple, fast and tasty.
Pink salmon is not very expensive, but very useful fish in every way. Pink salmon meat contains a whole complex of trace elements that have a beneficial effect on human health. These include iodine, fluorine, calcium, sulfur and other elements that improve the functioning of the digestive system, the brain, as well as the heart and blood vessels. If the fish is cooked incorrectly, then most of the components will simply disappear. Most remain nutrients if pink salmon is not exposed heat treatment. In this regard, the most suitable option for its preparation is salting.
Nowadays, most housewives do it on their own, since relying on a purchased quality product doesn't really have to. Very often people speak out on the subject of low-quality pink salmon purchased in stores. Basically it's overdue. fish product which can seriously affect human health.
Pink salmon meat is suitable for use in various dishes: it can be boiled into soup, it can be salted, grilled, added to salads or eaten raw. Sliced red fish is always one of the components of the festive table. As a rule, the presence of red fish on the table indicates the level of well-being of the family and its excellent taste.
The recipe for this preparation is very simple and any housewife can master it. This recipe does not involve the use of sugar, therefore, in a very short time, lean pink salmon turns into a dish that can be eaten.
For cooking you will need:
- 1 kg salmon fillet.
- 1.3 liters of boiled water.
- 5 tablespoons of salt.
- Black peppercorns.
First you need to cut the fillet into suitable pieces. Then proceed to the preparation of the brine. To do this, take already cooled, but boiled water and dissolve the salt in it, stirring the composition regularly. After that, pieces of fish are placed in this brine for about 10 minutes. After this time, the fish pieces are removed from the brine and dried with a paper towel.
At the next stage, these same pieces of pink salmon are neatly stacked in layers in a suitable dish. At the same time, each layer is watered with vegetable oil. The final stage is placing the fish in the refrigerator for about half an hour. After this time, pink salmon so salted can be served at the table, along with herbs, onions and lemon.
Why not salmon, but pink salmon?
Naturally, salmon, if cooked in this way and served to festive table, will cause a stir, because it tastier than pink salmon. But there is one "but" that must always be taken into account. The thing is that salmon, as very delicious fish, in some Western countries are grown artificially, using genetically modified chemical compounds. In addition to the fact that salmon is much more expensive than pink salmon, it can be dangerous to human health.
As for pink salmon, few people grow it artificially. Therefore, it is almost impossible to buy artificial pink salmon. If pink salmon is available for sale, then it is most likely a fish caught in the vastness of the ocean, and not on some farm located in one of the countries of America.
How to prepare fish for salting?
It is very important to properly prepare the fish for the salting process. Better, of course, if it is fresh fish, but it can only be purchased in those places where it is fished. Most likely, it will be a freshly frozen carcass that needs to be thawed, moreover, correctly. You should never force this process and allow the fish to defrost naturally in the refrigerator. It is necessary to allow all the water to leave, after which it is cut and washed under running water. When cleaning fish, care should be taken to ensure that no bones remain in the meat.
The salmon fillet should be soft. To accurately calculate the right amount of salt, it is advisable to weigh the fillet. It is advisable to also cut off the head with fins and tail. The fillet is cut into pieces, no more than one and a half centimeters thick, so that the meat is well soaked in brine with seasonings.
Simple and inexpensive recipes for salting pink salmon for salmon
There are three easiest and cheapest ways to cook pink salmon. Despite this, pink salmon turns out to be tasty enough to be put on the festive table in the form of cuts or to cook classic sandwiches.
Pink salmon "under the salmon"
To do this, you will need a small assortment of products:
- 3 tablespoons of salt.
- So much sugar.
- 100 ml vegetable (sunflower) oil.
- 1 kg salmon fillet.
The fish is sliced large pieces. Salt and sugar are mixed together. A dish for salting is taken and a thin layer of sugar and salt is poured onto its bottom. After that, pieces of pink salmon are placed on top of the mixture and sprinkled on top again with a mixture of salt and sugar.
The fish prepared in this way is placed in the refrigerator for 3 hours. After this time, the excess mixture of salt and sugar is removed from the pieces, after which the fish is poured with vegetable oil.
Light-salted pink salmon in brine under "salmon"
Product range:
- Pink salmon, fillet.
- Salt, 5 tablespoons.
- Water, 1 liter.
- Sunflower (or other) oil.
Salt dissolves in cold, clean water, preferably boiled. The fish fillet is cut into small pieces. The same fillet slices are placed in brine for half an hour at room temperature. If you wish, you can add some spices, but there should be very few of them, otherwise the whole taste of the fish will be lost. If there are few of them, then they will not interfere.
Pink salmon "under salmon" with lemon
Pink salmon cooked with lemon is especially popular among lovers fish dishes. In fact, preparing such a delicacy is quite simple even at home.
To prepare this delicious dish need:
- Pink salmon fish - 1 kg fillet.
- Salt - one tablespoon.
- Sugar - one and a half tablespoons.
- Black ground pepper- 1 pinch.
- Vegetable oil - 100 ml.
- Two lemons.
Fillets prepared from pink salmon should be cut into pieces, depending on personal preferences. At the same time, one should take into account the fact that the larger the pieces, the longer they will cook. Salt, sugar and black pepper are mixed together. The pieces are carefully rubbed with a dry mixture on all sides. Lemons are cut into thin slices. Pieces of fish are laid out in the prepared dishes, while each piece should be shifted with a slice of lemon. After that, the fish is left for 10 hours. After this time, the fish is poured with vegetable oil and left for another 3 hours, after which pink salmon can be served at the table.
How to Serve and Consume Pink Salmon
Since pink salmon meat contains the whole complex of vitamins and microelements, it is advisable to use it every day, which will lead to a balance of all vital components of the human body. Pink salmon is served at the festive table with onions and herbs, cut into small pieces beforehand.
Actually, there are quite a few options. Toasts and sandwiches with red fish, decorated with parsley leaves, are very popular, and someone prefers regular cuts so as not to mix the taste of pink salmon meat with seasonings.
How useful is pink salmon
Pink salmon meat is valued not only for the presence of vitamins and trace elements, but also for its protein content, which is easily absorbed by the human body. But all the advantages of pink salmon can be reduced to zero if it is cooked incorrectly.
Before cooking pink salmon, it is better to use some tips, for example:
- It is better to buy a whole carcass of freshly caught pink salmon.
- To speed up salting, it is desirable to increase the amount of sugar.
- Frozen fish is best cut into pieces before defrosting.
- Fish will cook faster if you put it under pressure.
- The longer the fish is in brine, the saltier it will be, but you cannot keep it in brine for more than 3 days.
- In order for the pieces to be evenly saturated with brine, they need to be turned over regularly.
- To make the fish lightly salted, it can be soaked in water and dried.
- The meatier the fillet, the easier it is to cook.
