Salmon (otherwise called Atlantic or lake salmon) is a noble and very famous species of salmon fish. This is a commercial fish, at the same time (due to reduction in numbers) it is bred in artificial conditions. Salmon is considered a healthy food because of its high content of protein, omega-3 unsaturated fatty acids and vitamin D. The fish is very tasty, there are many recipes for its preparation. You just need to remember that it is not always possible to eat raw salmon due to the possible content (especially in wild fish) of parasites. Therefore, the choice of fish and recipe should be approached in such a way as to avoid the risk of infection.
A suitable salmon salting recipe, guaranteeing the release of a tasty and healthy product, will require a set of several ingredients:
- 3 kg salmon fillet, cut into pieces with skin,
- 2 cups apple cider vinegar
- 2 cups sugar
- spices for fish (anise, marjoram, thyme, basil, coriander and others),
- ¾ cup of water,
- 1 medium white onion,
- salt.
This salmon salting recipe takes a long time. They put all the fish in layers in a plastic bucket, each one is sprinkled abundantly with salt: the fish-salt layers are repeated until all pieces of salmon are laid. The last layer of fish should be covered with salt. Leave in a dark, cool place for 1-3 weeks (depending on the time by which the fish should be cooked). Then it is washed from salt and soaked in fresh water for 3 hours. After soaking, salmon is removed from the pieces of skin, the bones are removed from them as much as possible. Cut the salmon into bite-sized pieces. While the fish is soaked, prepare a solution of marinade. Mix sugar, vinegar and water, bring to a boil. Add spices, boil over low heat for about 10 minutes and allow to cool. Chop the onion into thin half rings. Spread the fish in a glass jar (with a capacity of 2 liters) with a wide neck. Onions are laid on each layer of fish; a layer of salmon, onion, a layer of salmon, and onion is obtained. When all the fish and onions are laid (the top layer should be from onions), pour the marinade and place in the refrigerator.
Mistresses will be able to appreciate a quick salmon salting recipe in just 4 hours. The main condition is the choice of high-quality salmon (better diluted in artificial conditions, since in this case there is a guarantee of the absence of parasites). For cooking you will need products:
- 2 kg of salmon prepared (headless, peeled fish) and sliced across the ridge into pieces (the size depends on the diameter of the dishes),
- 1 liter of water
- 150 g (slightly less than ½ thin glass) of salt,
- 100 g (a little more than ½ faceted glass) of sugar,
- 3-4 tablespoons of vegetable oil (sunflower or olive),
- 1 white onion, sliced in half rings,
- 1 clove of garlic, finely chopped, but not crushed on the press.
The salmon salting recipe itself is very simple, you can also use herring or any red fish. Boil water and pour salt and sugar into it. After their complete dissolution, the brine is cooled to room temperature. Then, all pieces of fish are tightly packed in an enameled or glass dish, poured with brine, crushed with a load so that the whole fish is immersed in brine (plates are enough). Stand for 4 hours at room conditions. Drain the brine and allow it to drain completely, the fish should be almost dried. Place the whole salmon in another (also glass or enameled glassware, but preferably a vacuum glass container), suitable for storage. Pieces of salmon are laid out in dense layers, onions are put on each (two to three half rings) and 1-2 pieces of garlic, sprinkled lightly with vegetable oil. Store in the refrigerator for 4-5 days. Salmon cutting is done before serving.
Salting the salmon belly will take no more than 2 days. For cooking you will need:
- 500 g of salmon belly,
- 2 ½ tablespoons of tea salt,
- 2 teaspoons of tea sugar
- black pepper.
Mix salt, pepper and sugar. Prepared and peeled abdomen is rubbed with this mixture. It is kept in the refrigerator for two days.
Enjoy your meal!