Salmon is considered one of the most delicious fish species. That's just a pity that in a slightly salted form it is a rather expensive product and not everyone can afford it. To save money, you can buy frozen or fresh fish and salt it yourself. After one freezing, salmon is still delicious. Not sure how to salt your salmon at home? We will understand in the article.
Right choice
When you buy fish, pay attention to how fresh it is. Fresh salmon does not have a specific smell of fish; it smells rather pleasantly, a bit like a cucumber. The flesh of fresh fish is dense and quickly returns to its previous shape, if you press it with your finger, the bones of the pulp fit tightly, the skin is elastic and smooth.
Defrost salmon is necessary on the bottom shelf of your refrigerator. But such a “tool” familiar to everyone as water (especially hot) is not the best way to defrost. After you wash the fish, arm yourself with a sharp knife and cut the carcass into two halves from the inside, thereby separating the ribs and the ridge from the pulp. To make it easier to cut fish, make sure that you have thawed it completely.
If you bought a carcass of fish and don’t know how to salt salmon at home, think, maybe you shouldn’t salt it all? Some part can be cooked in the oven, grilled or cooked delicious soup.
How to salt salmon at home
So, let's look at how to salt salmon: the first recipe .
The first way you can do this: dry salting. Place the salmon fillet on the cutting board so that the skin is at the bottom. Now mix one spoonful of sugar, a spoonful of coarse salt and a teaspoon of ground black pepper. The resulting mixture must be grated on two sides of the fish, then folded in half, wrapped tightly in a towel and put in the refrigerator for 2 days. Salted salmon can be stored for a week. When serving, it should be cut into thin slices, sprinkled with a few drops of lemon juice and add greens.
The second method of salting is salmon in oil.
Before salting the salmon, the recipe of which is given below, remove the skin from the fish, pull out the ridge and all the small bones, cut the fillet into plates about half a centimeter.
In order to salt a kilogram of salmon, you need 3 teaspoons of salt. Put the sliced strips in a bowl, pour salt in there and mix everything thoroughly. Then add half a glass of vegetable oil, mix again. Put the fish in a jar and put in the refrigerator. After 10 hours, you can eat salmon. Optionally, add a little bit of vinegar, pepper and sugar.
The following recipe, how to salt salmon at home, requires lemon
For salting, you need to take two halves of salmon, sugar and salt in equal amounts, a little ground pepper and any other spices. In order to salt a kilogram of fish, you need to mix 3.5-4 tablespoons of salt and the same amount of sugar.
At the bottom of the dish pour a mixture of sugar, salt and spices, lay one half of the fish so that the skin is below, sprinkle it with the next layer of the mixture, sprinkle with lemon juice, add any greens and bay leaf (optional). The same thing needs to be done with the second half of the fish, only it must be laid with the skin up. After all the salmon is in the dishes, you need to put it in the refrigerator. In order for the fish to become salted, two days is enough.
If you like slightly salted fish, you can eat it after the first day. The salted fish is pulled out of the brine, which is sure to appear, the marinade and pickling mixture is removed, and the fish is blotted with a paper towel.
There is also a quick way to pickle fish. After such salting, you can eat salmon almost immediately. So, you will need ground black pepper and fine salt. Cut the fillet into thin strips, place in a bowl or bag, cover with pepper and salt, mix and leave for 45-60 minutes at room temperature. After an hour, the fish is completely ready, you can add it to salads or make sandwiches with it.