Salmon is the most delicate fish that requires a delicate approach. If you want to truly appreciate its taste and get the maximum benefit from its use, do not heat it, but use our recipes for delicious salts. Salted salmon will delight and surprise with its distinctive taste features.
Salmon or Atlantic salmon, resident of the Atlantic and Pacific oceans. This representative of the salmon family has long established itself as a true source of nutrients.
Salmon contains large amounts of melatonin, which promotes the rejuvenation of body cells and ensures a healthy sleep. The presence of trace elements in fish reduces the possibility of cardiovascular disease, and also improves the functioning of the brain. Also, salmon is rich in the most valuable polyunsaturated acids Omega-3, which help lower cholesterol in the body.
The methods for preparing salmon are different - fried salmon, grilled, grilled, steam, salmon ear, they will satisfy any refined taste. However, the frying process or any other heat treatment kills most of the nutrients. Here, in order to preserve all the valuable micronutrients, salmon is salted or smoked in a cold way. However, true lovers of this product will prefer salted salmon.
In order for salted salmon to turn out as it should, you first need to choose it correctly. In the process of buying it is worth paying attention to the condition of the skin of the fish, it should be smooth and shiny. In no case should the eyes of the fish be cloudy, and the meat itself should not have an unpleasant odor.
If you purchased fresh-frozen salmon, follow the rules for defrosting it - transfer the fish from the refrigerator’s freezer to the usual one and wait until the salmon is soft. It takes about a day or two. In no case do not defrost fish in water, this will degrade its taste. With further preparation of the fish, some cut off the abdomen as well, since it is quite oily. Salmon is ready for salting.
Salted salmon is prepared in three ways:
- The "dry" way is to grate and sprinkle with salt;
- "Wet" method - salmon is placed in saturated saline;
- "Mixed" method - first use the dry method, and then wet.
Salted salmon at home is usually prepared in a “dry” way, as the simplest. "Wet" method is usually used in specialized enterprises.
The following recipe is very good when the next day you have guests, and you wanted to treat them to salted, tasty fish, and here salmon of quick salting will come to your aid.
You will need:
- salmon - 1 kilogram;
- salt - 4 tablespoons;
- sugar - 2 tablespoons;
- vodka - 1 tablespoon;
- fresh dill - 1 tablespoon.
We cut the carcass into two fillets, remove the seeds with tweezers (it’s more convenient) and remove the skin. From salt, sugar, vodka and dill, we make a pickling mixture with which we rub the carcasses. We put them in enameled dishes with a lid and put in the refrigerator. Salted salmon will be ready in 24 hours.
And lovers of fragrant fish are advised to use the recipe for salmon in spicy salting.
List of ingredients:
- salmon (fillet with skin) - 750 grams;
- lemon - 1 piece;
- salt - 1 teaspoon;
- mustard - 3 tablespoons;
- olive oil - 1 tablespoon;
- sugar, white pepper, coriander - 0.5 teaspoon each.
Cut the fillet into slices, a thickness of about 2-3 millimeters. To facilitate the cutting process, take salmon that has not yet been thawed completely. We make a mixture of salt, sugar, pepper, coriander, mustard, juice and lemon zest. Next, distribute the marinade on plates, and lay the fillet on top of it. We wrap the plates in cling film, put each other on top of each other, and on top another plate with oppression. Press lightly and refrigerate for 40 minutes. And that’s all, spicy salmon will delight you with its exquisite taste and aroma!
Bon appetit to all!