There are a lot of salmon salmon recipes, as well as the advantages of an independent ambassador. Firstly, the hostess will always be sure of the quality of the product. Secondly, the price of self-made fish is much lower than the one that is sold in the store. And thirdly, at home ambassador, you can add or remove seasonings at your discretion. Let's look at salmon salmon recipes.
Choose a fish
When it is not possible to purchase fresh pink salmon, you have to buy frozen. It is preferable to choose a fish with entrails, rather than gutted or pieces. Pay attention to the fact that the gills do not have a dark green tint, because this is a clear sign of the beginning of decay. Frozen fish should not be dented and shapeless, with fins and a tail.
If, however, luck smiled at you, and a fresh fish hit the store, then you need to choose it carefully. The first thing you should pay attention to is the eyes and tail. The tail should not be dried, and the eyes are clouded.
When fresh pink salmon are sold gutted, you need to look at the shade of the peritoneum. In high-quality fish, it is pinkish, without a yellow hue. In the case of yellowness, you should refuse to buy, as this means that the storage rules were not respected. Of great importance is the smell of fresh fish.
When buying a filet, the same rules apply. The pulp should have the right pink color without shades of yellow or gray blotches.
Fish preparation
Of course, fresh pink salmon will be much tastier than frozen carcasses. But in most regions of our country, it is quite problematic to find something other than freezing. How to cook from frozen fish? First, it is thawed correctly. Do not use a microwave or hot water for this. The most correct option that will help to maintain the taste and good appearance of the product is gentle defrosting on the shelf in the refrigerator.
Fish cutting
There are many recipes for salted pink salmon, but in each of them the first item indicates the cutting of the carcass. Therefore, after thawing, if it is a frozen product, or washing the carcass, it must be cut:
- First, the tail is cut off, then all the fins, and lastly, remove the head.
- The insides are also pulled out, after which the fish are washed under running water.
Most salted pink salmon recipes involve salting fillets, not whole carcasses. A part of the tail ten centimeters long is mostly not used. You can salted as a filet without skin, and with it.
How to pickle pink salmon: dry salting
There are several ways to prepare pink salmon. Let's consider each in more detail.
First, we will figure out how to salt salmon in a dry way. For cooking, it will be enough to sprinkle the fish fillet with salt and seasonings. During salting, pink salmon will release juice, in which the salt mass will dissolve.
Pickling in brine
According to this method, first fill (marinade, brine, juice) is prepared, allowed to cool and the whole fish or fillet is loaded into it. After aging, such a fish can be safely eaten.
What method of cooking fish to choose, everyone decides to his taste. If the fish is large, then you can immediately try both options for salting and choose the one that you like best.
Fish will need a little time to cook and the simplest spices.
Pink salmon
Pink salmon, salted under salmon at home, is even better than store salmon, but it is cooked simply.
Components:
- frozen pink salmon - 1 kilogram;
- coarse salt - 5 tablespoons;
- boiled water - 1 liter;
- refined sunflower oil.
How to cook:
- First, the fish is prepared for the ambassador. To do this, frozen pink salmon is placed on a shelf in the refrigerator, preferably at night.
- After defrosting, the carcass is prepared for salting, cutting off all excess parts.
- The pulp is separated from the bones and cut off from the skin. To salt the fish according to this recipe, it must be cut into medium pieces.
- After the fish is cut, proceed to the preparation of brine. When the water boils, it is cooled and coarse salt is added.
- The water is stirred for a long time until all the salt has dissolved. Fish pieces are placed in saline for fifteen minutes. During this exposure time, pink salmon will be lightly salted; if it is increased, the degree of salinity of the fish will be higher.
- After time, the fish pieces are removed from the brine and blotted with a paper towel.
- Next, the dried fish is laid out in a container, poured with refined sunflower oil and left for at least six hours.
Now salted pink salmon slices can be served to the table. Enjoy your meal!
Salmon under the dry method
Sandwiches with pink salmon, salted according to this recipe, will turn out to be very tender and tasty.
Components:
- large carcass of pink salmon;
- 3 tablespoons of granulated sugar;
- 3 tablespoons of salt.
Algorithm of actions:
- Pink salmon is prepared before salting. The resulting fillet is boneless, but it is advisable to marinate the whole skin in a long bowl.
- In another bowl, sugar and salt are mixed.
- At the bottom of the selected container, a little sugar-salt mixture is poured, fish fillet is placed on top.
- Another mixture is poured on top of the last, another fillet is laid and sprinkled with the last layer of salt and sugar.
- The container is closed and sent to the refrigerator for at least five hours.
- Over time, the fish fillet must be turned over and left for another three hours.
- After salting, pink salmon is watered with refined sunflower oil and served on the table.
Enjoy your meal!
Calorie salted pink salmon
Losing weight for people or athletes is very important how many calories in salted pink salmon are contained. In fact, there are not so many of them, and you can eat fish without fear of getting better. The calorie content of salted pink salmon is only 174 kilocalories per hundred grams. Protein exceeded twenty grams, only nine fats, and no carbohydrates at all.
Tasty salted fish
Pink salmon, salted entirely according to this recipe, will appeal to everyone and is guaranteed to take its place in the recipe box.
Components:
- medium-sized pink salmon carcass;
- boiled water 1 liter;
- salt - 3 tablespoons;
- a couple of leaves of parsley;
- black pepper peas - 10 pcs.;
- granulated sugar - 2 tablespoons;
- mustard powder - 1 tablespoon.
Cooking:
- First prepare the fish. To do this, if necessary, it is thawed and washed in water. Then fins, tail and head are cut out.
- When the fish carcass is prepared, proceed to the brine. Pour water into the pan, pour all the spices and wait for boiling.
- As soon as the marinade boils, it is removed and cooled, after which a whole carcass of pink salmon is poured with brine. The dishes with fish are tightly covered with a lid.
- In fact, the fish will be ready in eight hours, but it is best to wait twelve hours. Then it will become more juicy and tasty.
It is important to remember that the finished fish can not be kept in the marinade. It is better to get it out of the brine, transfer it to a dry bowl and pour refined sunflower oil. And then the fish will be ready for use. Enjoy your meal!
Exotic salmon salmon
There are quite unusual marinades, which not everyone can taste. Nevertheless, it is impossible to draw conclusions without a test.
Components:
- four large tangerines or two medium oranges;
- large carcass of pink salmon;
- salt to taste.
Cooking method:
- First of all, the carcass is processed and washed. Washed fish is cut into fillets, removing all bones. The pulp is dried using napkins.
- While the pink salmon dries, they prepare the marinade. To do this, take tangerines or oranges and peel. Peeled fruits are divided into slices, and slices are cut into small pieces.
- A piece of fillet is placed in salting dishes, and fruit pieces are placed on top of it. Fill with salt and repeat all layers until the fish is finished.
- The fish is tightly closed with a lid and salted for a day. During this time, the fruit will release juice, mix with salt, and the fish will marinate in this brine.
After 24 hours, the fish is taken out and served. Enjoy your meal!
Pink salmon with onions
Salted pink salmon marinade with onion makes the fish very tasty and juicy. In addition, if you cook according to this recipe, then you can already eat it in three hours.
Components:
- onions - a large head;
- pink salmon fillet - half a kilogram;
- acetic acid - two tablespoons;
- refined sunflower oil - half a faceted glass;
- coarse salt - a tablespoon.
Algorithm of actions:
- The onion head is cleaned and cut into thin half rings. They are put in a deep bowl and poured with boiling water for five minutes.
- Over time, the onion is squeezed. When all the water drains, add two tablespoons of acetic acid to the onion half rings and mix thoroughly. Refined sunflower oil is added to the onion and vinegar. The onion-oil mixture is divided into two parts and left for some time.
- Begin preparing fish. For this, the fillet is washed and cut into strips one and a half centimeter thick.
- Each piece is rolled in salt from all sides.
- One part of the onion is stolen into salting dishes, and pieces of fish are stolen on it. On top of the fish, line up the remaining onions. If a layer of oil has formed at the bottom, then it is drained.
- Fish and onions are refrigerated for three hours.
And the shelf life of this snack is three days in the refrigerator. Enjoy your meal!