Delicious salmon is always happy to see on the table any home. It is not only tasty, but also gives a lot of benefit. Regular use of the product helps the correct reduction in the heart muscle, activates the brain, contributes to the extension of youth, which is associated with the unique composition of fish and the right method of cooking. Heat treatment destroys many useful elements. It is better to learn how to pick up salmon. Salted and smoked fish will retain maximum benefit.
How to prepare fishery?
Salt salmon in the house conditions simply, although many eat shopping products. Homemade fish always turns out more tasty, with its ambassador do not use conservation.
Before the cooking process, you choose fresh fish in the supermarket. Externally, salmon should be with shiny, smooth and elastic scales, transparent eyes. High-quality product can be distinguished by a pleasant smell. There should be no mucus on fish. If you press a carcass, the disappearing wpader is formed.
Most often for salting, fish fillets are used, although the abdomen, backs, steak and crap are fit for this purpose. Meat quality product of light orange color. The fish head is used for the ear.
Dear red fish is prepared with special care, to completely enjoy the taste and aroma of the lake or ocean delicacy. A fresh fishing fishing row is suitable more cooled if the frost-frozen instance comes, prepare it, get dry products.
If you decide to buy a frozen carcass, you should check its quality. If the product is stalled, fins will be yellow.
Tip: To get juicy salted salmon products, if in the process to use a large white salt. An ideal option will be sea or ocean salt.
To the question, is it possible to use the kitchen iodized salt, there are no contraindications, so you can safely take a rebunny product.
In order for fish products to be spicy with spicy taste notes, use different sets of spices and herbs to taste.
In order to squeeze the meat of salmon, a glass, enameled or plastic dishes are suitable. It is not worth using the metal package to use the product that has entered the oxidative process has not become bitter and tasteless.
Rules of branch
Milk atlantic salmon long and wide knife. The length of the tool should be more distances between the back and the abdomen of the carcass. It is selected by the fishing styled. The carcass is rinsed under the jet of cold water and wiping into a dry towel or napkin. The first is cut off the head and gills. Salmon is cut in driving along the vertebral part. From a cut part of the ridge with special accuracy, so as not to be hurt, tweezers remove some of the remaining ribs. Changing removed optionally, the skin is removed with it together. Some people get rid of fatty breasts.
About the main methods of singing
To know how to solit the selent, you need to be familiar with the main methods of salmon: wet, dry and mixed. In the wet method of salmon, it is withstanding in a marine salty sauce. This is more often factory processing.
In a dry method, the fish carcass is rubbed by any mixtures of salt and spices. This ordinary method is suitable for a weak ambassador.
Classic recipe salmon
A lightweight method allows to achieve tender meat. To pickle Paul Kilo, you will need 3 tbsp. Salt spoons and as much sugar, 50 grams of fresh dill.
The fillet pieces are rinsed in water and dried with paper napkins. Sugar is mixed with salt, and dill shakes with a knife. Fish pulp rubbed salt with sugar. Salmon pieces should be put in the container so that the first skin swaying is located. Top should be poured chopped greens. The location of the second fillet piece must be to the skin be at the top.
Plate is taken, she is covered with salmon. Water poured into a small jar, this ship is pressed a plate. When the question, how many hours the process takes, specialists allocate two time stages. After 6 hours of location at room temperature, the fish will still be counted on the shelf of the refrigerator.
Tip: Before submitting a ready-made kushanye, fillets cut to get thin slices. For decoration are good olives and fresh greens.
Salted salmon steaks
Solit steak must be strictly in the brine. Ingredients are prepared: a large spoonful of sugar, a large spoonful of vinegar, salts will need 3 or 4 tablespoons without a mountain, a liter of water. From spices, you can use the coriander, fragrant pepper and a laurel sheet, the amount at the discretion.
Marinade is prepared by dissolving salt and sugar in water. It must be boiled. Add the selected composition of the spices and vinegar is poured. The brine is cooled and filtered.
Semis steaks poured cold marinade. In the refrigerator, products are asked for 48 hours.
Salt salmon bass is quite simple. To do this, at 400 grams of raw materials, it is necessary to take a large spoonful of sugar and 2 salts, from the seasoning can be stopped on the pepper mixture.
Products are rinsed under the jet of running water. Clean cold liquid is poured into the basin, in it the abdomen are soaked for 20 minutes. When the time is suitable, with each piece removed the skin.
Take a spicy salt mixture with the addition of sugar, the product is collapsed in it and laid out in glass dishes. In the jar should be water in order to slightly hid a donyshko. On the refrigerator shelf, the raw materials will be counted 2 days. After that, a deliciously cooked dish is well combined with a beer as a snack or supplement dinner, for example, like a side dish to boiled potatoes.
Semis Caviar, Ambassador
How to salt salmon caviar, if female Atlantic or lake inhabitants have come, they know all experienced cooks, and willingly share their experiences, advising applying a recipe not only to semi-sewish, but also to the delicacy of other red species.
On 100 grams of iconic, two pinch of sugar, a teaspoon of salt and a floor of a teaspoon of vegetable oil will be supreme. It will take a bowl of cold water and a bowl with a hot liquid. Caviar neatly wrapped in a piece of gauze. Cut is alternately immersed in hot water basin and cold bascic. In each container, the product lasts 2 minutes.
When the water procedures are over, each ore grain needs to be cleaned from the film, removing it, and solid the products in running water. The caviar is folded into the container from glass, add the required amount of salt, sugar and vegetable oil. Through half a day, the products in the refrigerator will be ready for use. Store jars with salty caviar in the refrigeration chamber.
Soldering of a seven ridge
For snacks sometimes pick up the ridges. Used dry method. Two large spoons of salt and one with sugar are prepared at Kilo fish ridges. The ridge part is sprinkled with salt and sugar. It is better to use a hermetically closed plastic container to the salvation, which is deliciously laid raw materials, which will need to be sinking in a refrigeration chamber from 2 to 12 hours, depending on how much the ambassador should turn out, weak or strong.
Salmon fast ambulance
Salt fish fillet is possible simply in "two bills". For a couple, a kilogram of meat prepare 3 tablespoons of sugar and 6 salts.
Skin is removed from the fishing. Rinse them in cold water and dried with a paper towel, separated to get small pieces that should be hushed into mixed sugar and salt.
The fish folds into the container, closes using a food film and is already arranged on a kitchen table or shelf. For cooling, the peer with the product is cleaned into the refrigerator for 15 or 20 minutes. Fish meat will be saturated longer if it is in the refrigeration chamber all the time of the ambassador.
Tip: Spicy taste Red delicacy will give: garlic, onions, fresh dill or spices to choose from.
Wet salmon fillet
To prepare a seven fillet in the brine, you will need 4 large spoons with a salt, liter of water, a couple of large lemon juice spoons, 2 navels, laurels leaf, 3 black pepper peas, 5 stuff of fragrant perfume.
The prepared fillet is cut to get thin pieces. In the boiled water, a mixture of salt and spices are poured. In the covered pan, the liquid costs until it cools. Cold brines are filtering, spices are thrown out and lemon juice.
Spicy brine is poured into an enameled or glass container with fish pieces. Cover the container put on the shelf of the refrigerator for a day. The finished fish is removed from the tuzluk, dried and cut into slices. A good decoration of the dish will serve fresh greens or lemon slices
Abundant fat Ocean salmon does not allow meat to translate. But if the fish turned out not to taste a saltwater, a 15 minute of soaking in cold water and wiping pieces with a dry cloth. The refrigerator and hermetic packaging will retain the product to 10 days. A whole month, the delicacy will simply flash in the refrigerator, laid down in pieces in the glass floor and the sled.
Gentle salty red fish is an exquisite and expensive dish. If you prepare it yourself, then you will get a beautiful home snack, with a unique taste and aroma. We invite you to explore 9 recipes for quick salting salmon at home with photo step by step. With the exact compliance with the main rules of the salting, you will receive an excellent result!
Salmon with salt and sugar
Number of portions - 10 pcs.
Cooking time - 12 hours
A simple and tasty salmon salmon recipe is the use of only salt and sugar as additives. In this case, the fish will retain its original taste and aroma. It is perfect for such a fish for sandwiches, cutting or making rolls and sushi.
Calories: 195. kkal
Proteins: 22. г
Fats: 12 г
Carbohydrates: 0 г
Salmon fillet, necessarily fresh, rinse in running water and dry with paper towels from extra moisture. Measure the desired amount of salt and sugar.
In a separate container, connect the large salt and sugar, as well as add ground peppers - if it is to taste. Pretty mix the bulk mixture.
In a cauldron container (better glass), pour half a mixture of salt with sugar and scatter.
Put fresh dry salmon on a layer of salt and sugar, turning her skin down.
Next, pour out the remains of salt and sugar to the fish and scatter, slightly rubbing the mixture into fish fillet.
Capacity with saline fish Cover the food film, and then remove it into the refrigerator for 12 hours so that the fish salvo. During this time, turn the fish in the container a couple of times.
Finished fish can immediately serve to the table. This snack is stored no more than five to seven days in the refrigerator.
Salmon with dill
Salmon with dill or gravlaxes - as they say in Scandinavia. An incredibly popular way to prepare salmon or other red fish, popular in Europe. For this recipe you will get just an incredible snack with a rich taste and an amazing aroma.
- Salmon fillet - 1 kg.
- Salt cook - 120 gr.
- Sugar sand - 120 gr.
- Fresh dill - ¼ beam
- Black pepper - ½ tsp
- Coriander - ½ tsp
- To begin with, take the fresh seal fillet and rinse it carefully in running water. Consider fillets with paper towels and postpone fish aside.
- Next in a separate container, connect sugar sand with salt, add coriander and black pepper there. Cut the large fresh dill and place it to salt with spices.
- Loaded with clean salmon on the tray of the skin down and very carefully soda from all sides with a salt with sugar and dill.
- All this design neatly wrap the food film, and then remove the fish in the refrigerator at least 12, and as a maximum of 24 hours.
- After the specified time, you need to remove salmon from the refrigerator, remove the liquid and carefully scrape the residues of the salt and spices from the fishery. Water salmon with napkins and serve to the table. It can be stored both in the refrigerator and in the freezer.
Salmon with vodka.
A variant of the grinding of red fish is known to many. The secret of using vodka lies in the fact that it allows you to more fully reveal the taste of meat, as well as save the density and elasticity of the pulp after the arrangement. Be sure to try!
- Salmon fillet - 0.5 kg.
- Salt cook - 2 tbsp.
- Sugar sand - 1 tbsp.
- Vodka - 30 grams.
- First of all, prepare all the ingredients for salting fish. Salmon fillet need to be washed and dried; When using the tail of the fish - divide it in half and consider skin.
- Prepared Salmon fillet Move into the salting container, for example, a plastic or glass container with a lid. Put all the salt with sugar and thoroughly and remember the fish, evenly distributing the spices.
- Next evenly fill the saline fish with vodka. The sharp smell of alcohol should not scare you, it will remove the fish specific smell and spread in a couple of hours. Close the fish with a lid and leave in the refrigerator for salting.
- You can cut the finished fish with pieces and store in the sliced form or make a salad with this snack, sandwiches. Store salted salmon is recommended no more than a week in the refrigerator.
Salmon with brandy
This salmon solvent recipe is distinguished by its unique aroma and taste. Delicate thin fragrance brandy will add some spicy salmon and make a dish refined, appetizing. Do not regret your time for this recipe and you will be pleasantly surprised.
- Salmon - 400 gr.
- Salt cook - 5 tbsp. without slide
- Water boiled purified - 0.5 l.
- Cognac - 20 gr.
- Oil - 1 tbsp.
- Spices - to taste
- First prepare your fish: rinse it, dry. Be sure to take fresh salmon, not an ice cream - it will ruin the taste. Next, prepare a saline solution of water and salt so that the whole salt is dissolved and lower slices of salmon.
- When the fish stands in a salt solution from fifteen minutes before half an hour, remove the fish out of the water and send a bit of a few minutes to another container. Liquid flow.
- The fish with which you have already merged the residues of the brine, remove it into the refrigerator. Two days of salmon must come in, and about once a day it must be turned over.
- Salted fish get out of the refrigerator and prepare a mixture of oil and brandy. Fill the mixture into a container with salted salmon and mix gently. Remove the fish in the refrigerator, at least a few hours so that it is soaked.
- Finished salmon, apply to the usual way for you, make sandwiches and salads or just serve cutting. Stored such a fish can no more than a week in the refrigerator.
Salmon with lemon
Solving a low-headed way with lemon will not take you more than two hours, and, therefore, you can eat a delicious and useful fish already very soon. Follow the steps in the recipe to get a delicate snack worthy of the best restaurants!
- Fresh salmon (fillet) - 0.5 kg.
- Sugar sand - 5 gr.
- Salt cook - 50 gr.
- Lemon - ½ PC.
- To begin with, prepare all the ingredients, and pay special attention to your fish. It is better to take fresh salmon fillet, however, frozen fish is also allowed. She needs to allow themselves to fade in the refrigerator, then need to rinse and dry it.
- Next, wash the lemon and gently cut it with half rings, keeping a moderate thickness of pieces.
- From salmon, remove the skin before sleeping it. Also pay attention to small bones and remove them with sterile tweezers.
- Couple Salt and Sugar Sand, Stir. At the bottom of the shape for salting, lay out half the mixture, scatter. You can put on a twig of fragrant herbs - thyme, rosemary. Next, put the prepared selent and pour salt again with sugar, evenly distributing the mixture on the surface of the fillet.
- Slices of lemon evenly decompose on the surface of salty fish. Next, put the spices - if you want so much. Take fish in the shape in the film, and then remove into the refrigerator for one and a half or two hours.
- Salmon rinse, dry, and then apply entirely or cutting with thin slices. With such salmon, you can prepare excellent dishes like salads or sushi.
Very gentle, juicy and oily red fish turns out when salting in oil. This recipe is not too much known and is often used for the salinity of low-fat red fish, but in this way you can prepare a completely incredible to taste with salmon.
- Salmon - 0.5 kg.
- Vegetable oil - 0.5 liters.
- Salt cooking large - 5 tbsp.
- Spices - to taste
- Select fresh, beautiful salmon fillet. It must be carefully and gently wash, then dry paper napkins or a towel. Fish cut the slices of moderate thickness.
- Next, move the pieces of fish into the oil tank and pour to the fish all the salt, add spices. Mix the fish thoroughly to be covered with salt from all sides.
- Start adding vegetable oil to salmon with salt so that each slice of fish is literally bought in oil. When you so shift all the fish, the top layer should also be completely covered with butter. At this stage, remove the fish into the fridge under the watch film by 12-16.
- Ready fish free from oil and put into the glass storage glass container. Serve the fish as a separate cutting or make salads and sandwiches with it.
Salmon with honey
This salmon pickling recipe is more suitable for marination class. The recipe uses honey and soy sauce that came to us from Chinese cuisine. Snack is very unusual and original to taste, be sure to try!
- Salmon - 300 gr.
- Natural Soy Sauce - 2 ppm
- Mustard (paste) - 2 tsp.
- Natural honey - 2 ppm
- Sesame - to taste
- All ingredients for insolence / marination / salmon. Prepare. Put honey, sauce and spices. Salmon well rinse and dry, with the help of a tweezer, remove all the small bones from the fillet.
- To prepare the marinade you need to combine honey with soy sauce and mustard in a separate container. You can add roasted sesame grains and mix it thoroughly together to obtain a homogeneous mass.
- You can cut the fish with pieces, then lower it in marinade or lay out the fish on the shape and pour it with marinade, tightly tamping pieces, to each other. Wrap the film and clean the refrigerator for 5 hours or more.
- Serving ready-made pickled salmon in a sliced form, like cutting or form sandwiches, salads from it. Store this dish in the refrigerator can be about a week, but no more.
Salmon with orange
Tender, weakly salting fish with an amazing aroma of orange - it's just a discovery for a festive table. In addition, this fish is great for ordinary sandwiches and will be a good and delicious breakfast on any day. Try!
- Salmon - 0.5 kg.
- Orange - 1 pc.
- Salt - 50 gr.
- Spices - to taste
- For salting salmon on this recipe, you will need fresh salmon fillets, salt and orange - juicy and tasty. Rinse fish, dry, remove bones using a tweezers. Oranges cut off by semi-bugs or circles - depending on the size.
- Next, make salmon with small pieces or slices. However, it is possible to salt red fish fillets and the whole - who likes more. Move the sliced salmon into the shape for salting - it should have a non-optic surface.
- Then connect the salt with spices, if you use them, and completely cover your fish with your fish. Each piece must be covered with salt. Next, put every piece of fish with oranges with mugs and wrap the fish into the film for a day.
- Serve the finished fish together with oranges, but do not forget that they are not suitable for food, but serve only with the decoration of your royal snack!
Salmon with bow
Piquant and slightly islated salmon - a gorgeous dish for a festive table or a pleasant dinner. This fish is not only tasty, but also useful. It is pretty well kept in the refrigerator and has excellent aroma and taste.
- Salmon - 0.5 kg.
- Salt - 1 tbsp. with a slide
- Sugar sand - ½ t.L.
- Ground black pepper - to taste
- Spices - to taste
- Onion - 1 pc.
- Vegetable oil - 1-2 tbsp.
- Take the fresh fillet of salmon and rinse it thoroughly in running water. Then dry the fish and carefully remove all the small bones remaining in the fillet, armed with a tweezers for this. Put the fish on the board and carefully remove the skin with her with a sharp knife. After that, fillets cut into slices or cubes - at your discretion.
- The onions purge, and flush under running water, and then cut it with rings either by half rings - depending on the size of the bulbs. The thickness of each ring should not exceed five millimeters.
- Put fish fillet into a deep bowl that does not oxidize. Add bows, salt and spices to taste - it can be fragrant pepper, bay leaf, paprika, sharp pepper and so on. Add bow, vegetable oil and mix thoroughly. Watch the bowl of the film and remove in the refrigerator at 2-3 hours.
- Finished weakly salt salmon with a bow, remove from the refrigerator after the last time and use at your discretion. From such a fish, an excellent salad is formed, as well as a good snack for hot drinks.
Fish is one of the mandatory products that should be in the human diet. Especially valuable red varieties. So, you can sleep salmon at home so that at any moment you can do a delicious sandwich, salad and other dishes. There are many ways to prepare, so it is not possible to choose the right job. And step-by-step photos and video will help avoid mistakes and achieve the desired result.
How to sleep salmon at home tasty
Red fish can be quick and easy to sleep at home. To do this, you only need to pick up a spice and a good fish piece.Ingredients:
• salmon - 500 g;
• Salt - 2 h. L.
• Sugar - 1 tsp;
• Bay sheet - 2 pcs.;
• dill - ½ beam;
• garlic - 4 teeth;
• Black peas pepper - for fragrance.
All spices, except salt and sugar, should be added if desired. They are optional, but give salmon a large aroma and change the taste of fish slightly.Step-by-step recipe:
1. Separate fish and rinse with cold water. Dry paper towel.
2. Prepare dishes for salting and pour sugar and salt into it. Mix carefully.
3. At the bottom of the tank, lay out salmon and sprinkle well so that there are no empty sites.
4. Cover the food film, but make several punctures in it - the air must come to the product.
5. Put in the refrigerator for a day or leave at room temperature overnight.
Attention! The more fish is in the prepared mixture, the more salty it will turn out. Shelf life This salmon is 3 days. It is ideal for sandwiches.
How to pick up salmon in brine
Often, people buy salted fish in the supermarket and prepare with its help sandwiches, as well as other no less pleasant dishes. But it is much more tasty, faster and cheaper to pick up salmon yourself.Ingredients:
• Salmon fillet - 1 kg;
• Salt - 4 tbsp. l.;
• water - 1 l;
• Lemon juice - 2 tbsp. l.;
• Carnation - 2 pcs;
• Bay leaf - 1 pc.;
• pepper pepper - 3 pcs.;
• Easy pepper - 5 pcs.Step-by-step recipe with photo:
1. Fish is well rinsed under running water.
2. To dry the carcass using paper napkins.
3. Remove all bones.
4. Water to bring to a boil, add salt and spices, turn off the fire, cover with a saucepan with a lid and leave to a complete cooling.
5. When the brine will cool, strain it, remove spices and add lemon juice.
6. Prepared fish pieces to fill with brine and put 24 hours in the refrigerator.
7. Ready to remove the dish from the spices, cut a little napkins, cut into slices and can be used.
Attention! If fillet or medium carcass, then you need to divide them on thin pieces. When you need to submit guests, it should be decorated with greens, better dill, and lemon sliced on slices.
Salt Salt Recipe Slices
The difference of such a singing method in an interesting aroma and taste. Thanks to the brandy, the fish becomes piquant, and dishes with it - appetizing and refined. If you try this recipe, the end result will pleasantly surprise.Ingredients:
• salmon - 400 g;
• Salt - 5 tbsp. l. without a slide;
• Water boiled purified - 500 ml;
• Cognac - 20 g;
• Oil - 1 tbsp. l.;
• Spices - to taste.Step-by-step preparation recipe:
1. Initially, the main ingredient should be prepared. Therefore, the fish should be washed and dry.
2. Prepare a saline solution - the salt must completely break in the water. Lower fish into it.
3. After 15-30 minutes, remove the product from the solution and shifting into another bowl of 5 minutes to the glass liquid. When this happens, merge it.
4. Salmon with which the brine was dried, send to the refrigerator. It will be approaching about 48 hours, but at least once every 24 hours. It must be turned over.
5. Prepare a mixture of brandy and oil.
6. Get salty fish from the refrigerator and pour the cognac-oil fluid, mix thoroughly.
7. Remove the capacitance to the fridge for impregnation at least for several hours.
Attention! Salmon must be fresh, not frozen. Otherwise, the taste of a finished dish will be spoiled. Serve such a fish follows the usual way. It can be added to salads, to do sandwiches with it and use just in a sliced form. The shelf life of salmon prepared in this way, in the refrigerator is about a week.
How to pickle salmon steak
This quick recipe will help you spawn red fish yourself in a short time. In addition, this product is affordable, and therefore it will be easy to buy it. In addition, the choice in favor of home salting will help avoid situations when after purchase it turned out that the shopping fish was saved.Ingredients:
• Salmon steak - 250 g;
• Salt - 30 g;
• Sugar - 7 g;
• Pepper peas - to taste.Step-by-step recipe:
1. Add salt and sugar to a deep bowl, mix these ingredients well.
2. Clear steak from the ridge and all bones, rinse under running water. Remove excess moisture paper napkins.
3. Obtain a sugar-salt mixture. Remove it into a special dish for salting.
4. Add to salmon pepper peas (it will give the aroma), cover the tank with a lid or film and put in the refrigerator for 24-48 hours.
Attention! A day later, the fish will become low-voltage, so saline lovers will need to wait longer. The finished dish is supplied to the table, cutting off the skin in advance. You can add it fresh vegetables or prepare sandwiches with thin pieces of fish.
Recipe Salts Salmon without sugar
Another non-standard combination is salmon with juice orange. It may seem that in the end the taste of the fish will be strange, but it is worth only once to try to pickle it on this recipe and it will not want to change it. In addition, cooking fish in such a way it turns out very quickly.Ingredients:
• salmon - 1 kg;
• Tmin - 1 tbsp. l.;
• Orange - 3 pcs.;
• Ground coriander - 1 tsp;
• Salt - 100 g;
• Dill - optional.Step-by-step recipe with photo:
1. From the fillet remove all the bones, even small. To do this, you can use tweezers.
2. Dill smallly cut.
3. Cumin and coriander to smoke, but at the same time it is not worth the mixing into powder.
4. Squeeze juice juice into separate dishes, put on fire and to respect.
5. Share with salmon in a glass or enamel container. Pour spices, salt and on top of pour orange juice, which has already been cooled.
6. Cover the napkin and leave the fillet for 1 hour at room temperature.
7. After this time, put the workpiece into the refrigerator for 5-6 hours.
Attention! Leather is better to leave the fish to get more juicy and tasty. Before serving, it is necessary to cut a consoleted salmon on thin slices and decorate it with dill sprigs.
How to sleep salmon
If you want to salute a whole fish, then you need to correctly determine the combination of sugar and salt. Each kilogram of salmon needs 4 tbsp. l. Salts and 2 tbsp. l. Sahara.Ingredients:
• salmon - 3 kg;
• Salt - 12 tbsp. l.;
• Sugar - 6 tbsp. l.
If desired, add any familiar spices. But this is not necessary - the fish will turn out and so delicious.Step-by-step preparation recipe:
1. Prepare a carcass to the salting. To do this, you should cut salge along the spine, get rid of all internally, remove blood, as well as bones, not only large, but also small. Separate your head, fins and tail. Describe scaly and rinse the fish.
2. Mix sugar with salt.
3. Each half of the carcasses to grasp from all sides by the resulting mixture - should not be empty sections.
4. Wrap the fish into the film and leave for 3 hours, then move to the refrigerator for 15 hours.
Attention! Salument can be made softer and sweeter, if you add more sugar: at the rate of 1 kg not 2 tbsp. l., and 2.5. Serve fish to the table stands, cutting it with slices and decorating greens with vegetables.
Low salted salmon at home: recipe
Fish of red varieties delicious and useful, so you can use it in any form. At the same time sell it already smoked, salted and not only. But you can pick it up alone. The advantage of such a solution is able to regulate the taste, as well as in the addition of favorite spices. Such a fish can be both an independent snack and an ingredient of other dishes.Ingredients:
• chilled salmon - 0.5 kg;
• Large salt - 1 tbsp. l.;
• Sugar - 1 tsp;
• Black peas pepper - 7-8 pieces;
• Lemon - 1 slices;
• Bay leaf - 2 pcs.Step-by-step recipe:
1. Mix salt and sugar in a separate container.
2. Obtain the fish fillet obtained by the mixture so that it is completely covered.
3. Shoot the main ingredient into the container down by the skin.
4. Top posting spices.
5. Hiding lemon juice with one slice.
6. Put for 24 hours for marinization.
7. During the day, merge the marinade, a little wipe with a napkin to remove the remains of salt, sugar and the rest of the spices.
Attention! When using lemon juice, the main thing is not to overdo it, otherwise the fillet will be sour and bodied. Salmon should remain pink. Before serving, fish must be fine.
How to spray salmon in oil
Another interesting recipe for salting of red fish - in oil. There is nothing difficult in this process, the main thing is to accurately observe the recipe.Ingredients:
• salmon fillet - 0.8 kg;
• Garlic - 2 small heads;
• dill - medium beam;
• Salt - 1.5 tbsp. l.;
• vegetable oil - 150 ml;
• Pepper - to taste.Step-by-step recipe with photo:
1. Rinse a carcass under running water and sound well to napkins. Cold pieces or cut into small slices.
2. Clear garlic, wash and crumpled with a knife.
3. Dill rinse with water and cut.
4. Fold fish into the container, add salt, pepper, crushed garlic and greens. Equally distribute everything along fillet.
5. Put in the refrigerator for a couple of hours.
6. After this time, take out the selent and pour sunflower (apply olive oil) oil.
7. Put on the refrigerator again, but already at 12 o'clock, covering the food film.
Attention! Fish must be completely in spices. Fillet, saline on this recipe, can be used as a snack on the festive table.
Recipe Salge Salmon from Olga Matvey
Solish the fish of red varieties is much easier than the other. The finished product turns out much more tastier and cheaper than in the store. Even if you are a lover of salted, then such a low-headed fish will also like to taste.Ingredients:
• Salt - 1 tbsp. l.;
• salmon - 500 g;
• Sugar - 1 tbsp. l.Step-by-step preparation recipe:
1. Remove from the main ingredient of the scales, extract all bones. Upper film is not necessary.
2. Mix salt with sugar.
3. The resulting mixture is well sprinkled with fish and shifting into a glass container with a lid.
4. Close and put for 24 hours in the refrigerator.
5. After 24 hours a lot of juice is formed, which must be merged.
6. Loose fillets with napkins.
Attention! After a day, salmon salting will be low, after 2, the middle ambulance, and after 3 - very salty. Therefore, adjust the level of the ambulance is easy.
After readiness you need to cut the massacled product with thin pieces, removing with the skin. Prepare this way all the fish and fold into the container. Close the lid and remove into the fridge.
How to pick up salmon piece
To salt red fish, it is not necessary to cut it on the steaks or thin pieces. Suitable and a whole piece. The cooking process is almost no different.Ingredients:
• salmon - 0.5 kg;
• Salt - 1 tbsp. l.;
• Sugar - ½ tbsp. l.
Salt and sugar must be taken from this calculation: 2 tbsp. l. and 1 tbsp. l. per 1 kg of meat. In other proportions, the flow will be either sweet, or more salted.Step-by-step recipe:
1. To wash the fish piece, remove the scaly and remove all the bones, but leather leave.
2. Sugar and salt pour into the bottom of the dishes and mix well.
3. Cut in the resulting mixture fish and put it with skin down.
4. Put in the refrigerator for 12 hours, after which it is ready to use. But you need to focus on your taste, because some love low-headed fish, and someone is salty.
Attention! Soldering time depends on the size of the piece. What it is more, the longer it is necessary to shed. The fish prepared on this recipe, it turns out tender and soft, slightly oily, moderately salty and slightly sweetish.
Salt salmon at home is easy. It is only necessary to prepare the main ingredient correctly, choose a recipe and not retreat from it. When performing all the conditions, the result will not disappoint.Posted by: Dream [offline] Date:
28.02.2021 / 15:48.
Salmon is a delicious delicacy. Regular use of fish stimulates good heart performance, activation of brain activity and contributes to the preservation of youth.
Such a product is recommended to plant or proceed, so the fat or fry destroys most of the beneficial substances. Using one of the recipes to salting the product, it will be possible to maintain the maximum amount of nutrients necessary for normal operation of organs and systems.
Solving fish is a comfortable and easy way to prepare, thanks to which the delicious low-salted salmon is obtained, perfectly suitable for both family meals and a lush feast with friends.
The sump process requires a minimum of time, the result always pleases with its unsurpassed taste.
Features of cooking low-salted fish
To get a quality product, you must follow the following rules:
- Metal dishes are not suitable for suping, as its use gives fish to the flavor of iron.
- Do not worry about the fact that salmon will be too saved. Fish will take the required amount of salt. A large piece of fillet absorbs much less salt.
- During the separation, only skin is left.
- During the salting one-piece fillet, cuts must be made so that the fish is witched from all sides.
- Put the finished fish carcass in the freezer for a few minutes so that it does not fall apart during the cutting process.
What salts exist?
Fresh salmon turns into an appetizing fish with a pleasant aroma with two ways:
1. Wet. For the pickling, pickled brines in which the fillet is immersed at a certain time. Get well salted salmon with loose and soft fibers. The flesh of fish becomes tender and pleasant to taste.
2. Dry. Great for salting of large (fillet) pieces of fish. Fish is rubbed with spices and salt, which gradually penetrate inside the fibers of salmon, giving meals to fish appetizing aroma. Consistency of fish becomes unchanged, sufficiently dense and solid.
In addition to the fillet part of the salmon, you can interform the ridges and bass fish. For insolence, only the head is not suitable, but the fragrant and welding ear boil out of it.
Subtleties in the manufacture of home delicacy
For an ideal recipe, a freshly lined fish carcass is necessary. However, in our salmon regions is not mined on an industrial scale, so it is purchased only in frozen or chilled. Guided by the Principles of Cooking Delicates, you can create a real culinary masterpiece in our kitchen.
1. Choose the right fish is already the floor of the case. Special attention should be surprised by the appearance of fish. Chilled fish should have solid scaly without spots, bright red or light-pink gills, neutral aroma without extraneous impurities. If a frozen carcass was chosen, it should look natural: the eyes are repel, and the gills are tightly pressed, not having damage, to be smooth and smooth. The abdomen and the ridge with yellowness speaks of not the first freshness of the product.
2. To defrost carcasses, the most optimal place is the lower part of the roof of the refrigerator. With "stressful defrost" may be damaged by the structure of fibers of fish meat.
3. Depending on the choice of salt, the consistency of the cooked salmon will be different. The use of a salt of large grinding will give fillery density, which will allow it to cut it into the finest slots. An ordinary extra class salt or iodized salt softens the fibers of the fish carcass will turn it into a creamy fillet.
4. Various spices and grass are used for fragrance and spicy taste. To give a special taste, lemon is often used in recipes.
5. You can pick up as whole pieces of fish, so small portion pieces. Frozen fish before cooking is worth a little defrost, after which it is divided into smaller parts.
Dry salmon salting method
This method is prepared by mixing dry ingredients, and thus sues. You can have a whole piece, you can cut into smaller pieces.
- - Salmon fillet - 1 kg;
- - Large table salt - 2 tbsp. l.;
- - Sugar sand - 1.5 tbsp. l.;
- - Spicy spices (oregano, coriander, dry dill, black and white pepper) to taste.
1. Fillet rinse in running water, dry.
2. In the Pial, mix sugar, salt and other selected spices. In order not to kill the taste of the fish itself, you do not need to add anything additionally.
3. Prepared fillet "Panish" in a spice mixture.
4. Place the fish with a skin up. Cover with a lid, leave for 2 hours for impregnation. After time, send in the cold time about one day. Dish is ready, you can start tasting.
Classic recipe: salmon is weakly salted at home
Traditional preparation of the appetizing dish will take a small period of time. The recipe includes simple products. The result will certainly please the household and guests.
- - Fresh salmon - 1.5 kg;
- - Salt cook - 2 tbsp. l.;
- - Sugar - 1 tbsp. l.
1. Carefully split the carcass, cut off the abdomen. The scales can be left: it will prevent the evaporation of moisture, and the fish will continue longer.
2. From fish to choose all small bones. To be faster, it is necessary to do it with a tweezers or any other accessible tool.
3. Bulk spices, including salt and sugar pour into the container and mix each other.
4. Cut the fillet in the bulk mixture, ensure that there are no missed areas.
5. Move fish fillet into an enameled container, cover with a food film.
6. Click on top of the cargo or to bandage the pieces of fish with a culinary thread, tightly pressed to each other.
7. Prepared fish meat Put in a cool place. Cooking time depends on the thickness of fish pieces. Small pallows quickly, but large needs to be given as it should be. The minimum time for insoles is half a day. Cut ready to cut into thin strips and use fresh greens or with a vegetable side dish.
We are preparing low-salted salmon with lemon
A very tasty and spicy taste of fish, sourness attaches such a unique taste, it is worth trying. We love to salt with a lemon.
For this recipe, prepare the following products:
- - Salmon fillet - 1 kg;
- - Craw salt - 4 tbsp. l.;
- - Sugar sand - 4 tbsp. l.;
- - Lemon - 1 pc.
1. Stir the salt and sugar in the specified quantities.
2. A mixture of spices fall asleep on the bottom of the glass container.
3. Fish fillet is pretty riding, to dry, leave the skin.
4. Place the fish on a spice layer with skin down.
5. Lemon juice to pour from above prepared fish meat.
6. In such a way, let it stand for about 2 hours at room temperature, then send to the refrigerator chamber for two days. Finished fish rubbing with a paper napkin, divided into portion pieces and serve as a snack dishes or as a component of sandwicher.
Low salted salmon in 2 hours with vodka: Quick recipe
Solving with the addition of vodka gives a very specific and savory taste of fish. She acquires a stunning fragrance. In the recipe instead of vodka, you can also use brandy.
For the recipe you will need:
- - File Salmon - 500 grams;
- - 30 grams of vodka or other alcohol;
- - Salt - 2 tbsp. l.;
- - Sugar - 1 tbsp. l.;
- - dried dill - to taste and desire
Get ready for cooking
Such a recipe is much better obtained if you take fresh, and not frozen fish. The use of frozen (especially several times) of raw materials will make a taste not so rich and fragrant.
1. Wash salmon, dry and divide into several parts.
2. Bulk products mix in a separate container, to cut into them the prepared pieces of fish, not leaving free areas.
3. Move the fish fillet to the enameled venue, sprinkle with vodka, cover with a film from above. It is approximately 3-4 hours to put it at room temperature and send to the fridge for the night.
4. The fish sprouts for 2 hours, however, the longer it is impregnated with spices, the fragrant and brighter will eventually be taste.
Delicious weak salmon salmon in orange juice
Many will seem very strange combination of salt salmon and orange juice, but these products give an incredible taste of the finished dish. Another advantage of this recipe is the speed of its preparation.
- - salmon - 1 kg;
- - Tmin - 1 tbsp. l.;
- - Oranges - 3 pcs.;
- - Ground coriander - 1 tsp;
- - Salt cook - 100 gr.;
- - Fresh dill - to taste.
We start cooking
1. Clear fillet from small bones. In order for the fish to be more juicy and tasty - leather on it.
2. Dill smallly grind, cumin and coriander Celement into a mortar. No need to change the spices in the powder state. In a separate bowl, squeeze juice from oranges, put on a slow fire and start boiling.
3. Fish fillet is distributed by layers in a glass or enameled peer. To coat with spices and salt, to pour from the cooled orange juice on top.
4. Clean the fish to the napkin, move to a warm place for about 1 hour, after which it is removed to remove the salmon into the refrigerator chamber for 5-6 hours to insist. Cut the finished dish on thin slots, sprinkle with fresh greens and can be started with tasting.
Quick way to pickle salmon with bow
Fish with a born onion has an unusual, slightly sweet taste. Especially by all without exception, it will be happy to try on the home feast.
It is necessary to take the following products:
- - Lemon - one quarter of a fruit;
- - vegetable oil - 2 spoons;
- - Onions - 3 pcs.;
- - salt, pepper - to taste;
- - Parsley - several twigs;
- - Salmon fillet - 500 gr.
1. The frozen fish is much easier to cut into pieces of the required size, removing all bones and skin. Fish plates put in dishes with a deep bottom.
2. Machine onion by half rings. Large slices allocate a lot of juice that can kill the basic taste of the fish itself.
3. Speach onion half rings to sprinkle with salmon, add a naked parsley to it, salt and pepper all ingredients. Stir with a spoon or hands.
4. At the end of cooking, it is necessary to slightly sprinkle fish fillet with lemon juice. Close the fish with a film or cloth, give a spray for 4-5 hours.
A low-headed snack will decorate any desk and cares all guests.
How delicious salting salmon in brine
Some acquire salted fish in supermarkets and cook sandwiches and other dishes with it. It is much more tastier to sprinkle salmon at home using affordable ingredients.
For home fish, the following products are needed:
- - Fileery of salmon - 1 kg;
- - Craw salt - 4 tbsp. l.;
- - water - 1 l;
- - lemon juice - 2 tbsp. l.;
- - Carnation - 2 pcs.;
- - Bay leaf - 1 pc.;
- - pepper peas - 3 pcs.;
- - Easy pepper - 5 pcs.
Singing assumes the following steps:
1. Thoroughly rinse the fish in running water, dry the carcass, rushing with a paper napkin. Remove bones.
If the middle part of the carcass or fillet was selected, then they should be cut into thin pieces.
2. In the boiled water, send salt, spices, turn off the heating, cover the lid and give it to cool. Chilled brine strain through gauze, extract spices and mix with lemon juice.
3. Prepared pieces to fill with brine, let it stand for about a day in the refrigerator.
4. The finished dish remove from spicy liquid, slightly flush, cut into slices and proceed to the meal. For feeding on the festive table, decorate greens and thin lemon circles.
Salmon, cooked personally cooked at home is much more appetizing and delicious shopping counterpart. A low-salted fish does not contain extra additives and harmful to the health of preservatives.
Only proven ingredients that are in every home are added to the fish. Having spent a little strength and time, it turns out an excellent fish fillet, which you can safely treat your households.
Red fish is a classic aristocratic snack. Moreover, not only delicious, but also useful, because it contains so many useful substances! And if the fillet is also properly prepared, it is simply impossible to break away from it.
One of the common options for cooking fish is salting. After spending half an hour in the evening, you can get a wonderful treat to the morning, which will be appropriate both on a family dinner and while relaxing with friends for alcohol.
Therefore, today I suggest tuping the question of cooking alert salmon.
For the preparation of weakly salt salmon it is better to use fresh fillets. A frostbed fish no longer has such a rich taste and the result can even disappoint you.
Below is a few simple recipes for cooking fish at home. Such a treat will appreciate the guests of any event, and you will definitely find yourself in the attention of those who want to repeat the dish.
Moreover, such a snack is considered universal, because it can be eaten not only independently, but also to make stuffing for sandwiches, as well as add to salads.
Salmon is weakly salted at home. Classic recipe:
The first on our list is a classic option. For salting, fish on this method requires the most simple ingredients and a very small amount of time. But be sure, the result will surprise you.
- Fresh salmon - 1.5 kg;
- Salt - 2 tbsp. l.;
- Sugar - 1 tbsp. a spoon.
1. Rinse the fish and cut the abdominal part. Cups can not be deleted: with it fillet will be kept longer due to the smaller evaporation of moisture.
2. Remove all small bones from meat. As practice shows, it is most convenient to do it tweezers. But you can use another similar tool.
3. Salt and sugar Space into a common container and mix.
4. Observe the fish in this mixture on both sides so that there are no missed areas. If you wish, you can add some spices to your liking.
5. Remove fish into enameled dishes and cover with a film.
6. Top to put something heavy or tightly tie pieces to culinary thread with each other.
7. Remove the workpiece into the refrigerator. The time required for salting varies depending on the thickness of pieces, but on average it is about 12-14 hours. After this time, the fish can be taken and, cutting thin slices, served to the table in combination with greens and vegetables. Bon Appetit!
How to quickly sleep salmon with bow
If you want something more non-standard, I advise you to try a combination with a bow. Sweetish savory taste of dishes will have to do with both adults and children during any feast.
- Lemon - Quaterna;
- Onions - 3 pcs;
- Salt, pepper - to taste;
- Parsley - 1 beam;
- Salmon fillet - 500 grams.
1. For convenience, the fish is better to take a slightly frostable - so it will be easier to cut it. Select the fillet, remove the bones and the skin, cut into pieces of the size suitable for you. Lay them into deep dishes layers.
2. The next step must be finely cut into the onions by half rings.
This is very important because if the slices are too thick, a lot of juice will be transmitted to fish. It can kill her taste.
So, groped with a chopped onion. In the same container, pour out finely chopped parsley, salt and cross the contents. Then all thoroughly mix with a spoon or hands.
3. At the end of the fillet sprinkle with lemon juice. Cover the container with a film or cloth and leave for 4-5 hours so that the fish is well soaked. After this snack is ready to use.
Recipe very tasty weakly salmon in orange juice
Another extraordinary combination is salmon with orange juice. At first glance, it may seem strange, but believe me as soon as you try what happened, this recipe will immediately be recorded in the number of loved ones. His indisputable advantage is also high preparation speed.
- Salmon - 1 kg;
- Cumin - 1 tbsp. a spoon;
- Orange - 3 pcs.;
- Ground coriander - 1 tsp;
- Salt - 100 gr.;
- Dill - at will.
1. From fillet, remove all the bones, even the smallest. Skin must leave - so the fish turns out more juicy and tasty.
2. Dill Tatch. Cumin and coriander Frost with a spoon or something heavy. Alternate them in powder is undesirable. Next, in a separate container, squeeze orange juice and, putting on fire, boil half.
Put with layers in a glass or having an enameled coating of dishes. Sprinkle with spices, sprinkle and top with a cooled orange juice.
3. Cover the tank with a napkin, leave the fillet in a warm place for about an hour, and then remove 5-6 hours in the refrigerator. When feeding, cut the fish on thin slices and decorate the greenery sprigs.
Salmon is weakly salted fast recipe with vodka (2 hours)
The following option is a saline with vodka. It will make the fish with an elastic and juicy, and also give to taste a spicy shade. If you wish, you can replace vodka with brandy, the result will be no worse.
- Salmon fillet;
For salting, it is best to use fresh fish. Files, frozen (especially if several times), will not have such a rich taste.
1. Rinse fish, remove excess moisture with a napkin and divide into pieces of the required size.
2. On the salting 1 kg of fish takes about 2 tablespoons of salt and 1 - sugar. They must be mixed and sprinkled with fillet so that it turns out to be covered with a mixture from all sides.
3. Put the fish into the enameled dishes, sprinkle with vodka and, cover with a film, leave at room temperature for 3-4 hours. After that it must be removed in the refrigerator.
4. The next day, fillet can already be served to the table. Of course, it is possible to do this before (after 2 hours), but the more you give it to launch, the richer taste will be.
Step-by-step method of salting fish with lemon
Next, I propose a pickling recipe with lemon. The delicate taste of citrus will take a sharp fish smell and make fillets noticeably softer. In addition, when it is presented, the sickard process proceeds better and faster.
- Fresh salmon - 250 gr.;
- Lemon juice - 1 tbsp. a spoon;
- Sugar powder - 1 h. Spoon;
- Salt - 1-2 h. Spoons.
1. Fish fillet can be used to separate yourself, so and buy ready-made in the store. Rinse it under the jet of cold water, cut the extra moisture with a dry towel and remove the bones.
2. For salting, a piece of weight in 250 g is usually a sufficiently teaspoon of salt. However, this quantity you can increase in your taste preferences.
3. Salt with sugar powder mix in a separate container. Take a lemon and pull out the required amount of juice from it.
4. Sprinkle with this mixture and scroll slightly.
5. The same must be done on the other side and from the sides.
6. After that, to put fish into glass or enameled dishes and paint lemon juice. Cut the film, clean the refrigerator for 12 hours. After this time, turn the pieces and leave another.
7. Dish is ready. Delicate pieces of weakly salted salmon can be served to the table.
Malossal salmon in brine - the taste is incomparable!
Well, now for you not a dry method of preparation, but in the brine. This is my favorite option. I hope that you also appreciate it.
- Water - 1 l;
- Salt - 4 tbsp. spoons;
- Lemon juice - 1-2 Art. spoons;
- Carnation - 2 pcs.;
- Black peas - 2 pcs.;
- Bay sheet - 2 pcs.;
- Fragrant peas - 2 pcs.;
- Fish - 1 kg.
1. First prepare brines. To do this, boil the water, then add salt and all spices on the list (carnation, black pepper, fragrant pepper, bay leaf). Next, cool the brine to room temperature, pull the spices and add lemon juice.
It is possible to put a whole slice of lemon in the brine and take it a bit with a brush.
2. Now take a deep container and put into it pieces of fish. At the same time, the fish can be pre-grated more with their favorite spices. Fill the fish with cold brine so that the pieces are completely covered with liquid.
3. Press the blank cover and remove into the refrigerator. Leave for 20-24 hours.
4. Well, and then remove the pieces and cut them on the plates. Take tasting.
Video Recipe Salted Salmon in Beckla
And at the end is not quite the usual solution for the fleet of fish. We will add beets, ginger, orange and vodka. I still have not tried this method. But in the plot I liked everything. Therefore, in the near future I will definitely try such a variation.
You will need: salmon - 1 kg; Salt - 4 tablespoons; Sugar - 3 tablespoons; Ginger - 1 tablespoon; Zestra Orange - 1 tablespoon; beets - 200 grams; dill - half of the beam; Vodka - 50 ml.
In my opinion, in today's selection, I collected the best recipes for the preparation of low-headed salmon at home.
If you do not have time to bother, select a salting with salt and pepper, you want to experiment - it means adding onions, orange, beet or vodka. All recipes are not difficult, it is confident, you will all get very tasty! So far.
Do you know how in the old days of Scandinava solired red fish? They rubbed her salt, other seasonings, and then buried in the sand. Since then, the dish of the envlax appeared, which means "wicked salmon". It sounds not too appetizing, but we do not live in those times. Therefore, I will not make salmon, but simply putting it right at home. You can alone with all parts of salmon. There are steaks, fillets, tail, abdomen, which are still called the teshs and even ridges with cutting meat.
Salted Red Fish is a product that is used in the preparation of festive salads, various snacks. More often it is put on breads with butter or soft cheese, making sandwiches that are comfortable to take on the road, to the cottage. It is a delicious and rich breakfast, decoration of the solemn table.
How delicious and quickly sleeping salmon at home
If you have decided to salt salmon quickly and deliciously and deliciously, then besides recipes, be sure to read the Soviets Both.
- So that the meat is strong, elastic, and did not spread, take the chilled fish. Freated, and subsequently saline red fish, will not give real pleasure. Check if the cooled product is really true. Click on the meat with your finger, for at least once a frozen stew will certainly be left.
- Take a large grinding salt, small one is not suitable. You will find marine, prefer her.
- As an additional spices, use pepper, nutmeg, cinnamon, oregano, coriander, black and white pepper.
- Put the horseradish, beet, dill lemon. For elasticity of meat, add vodka to marinade. An interesting taste of snacks in marinade on cognac.
Salt and sugar proportions
Previously, sugar almost did not add. But over time, it turned out that the sweetness gives the fillet elasticity, makes it strong. In addition, thanks to the sugar, the shelf life of the workpiece increases.
- As a rule, both spices are taken in a 2: 1 ratio, where the salts are twice as much.
- At the same time, it will be right to take spices in an equal proportion of 1: 1. That is, 1 kilogram of cooled fillet will need 2 large, without a slide, spoons of sugar and the same salt.
Simple salmon salmon recipe with dry way
The traditional method of salmon is considered classic. Here is the minimum set of spices, with correctly selected proportions. Taste meets international standards. According to this recipe, it is possible to be salted not only fillet and steaks from the middle part of the fish, but also the tail whose cost is somewhat lower.
It will take:
- Fish fillet - 1 kg.
- Sugar sand - tablespoon.
- Salt - 2 tablespoons.
Step-by-step photo recipe:
If you bought a finished fillet, and not separated by a carcass themselves, be sure to rinse the fish. Consider towels, then carefully consider.
The first thing to cut the Tseu - the belly. It can be patched separately, below I will give the recipe.
Walk fingers on pasta. If the center detect bones, also cut them. Cut the peel or not, decide yourself, but it is better to do it right away.
Write the whole layer on the part. Put them on the food film one by one.
In a small bang mix salt with sugar.
Fold the surface of the layer with a mixture of spices.
Tear tightly into the film so that no holes are left. Hold the workpiece for a couple of hours on the table at room temperature, then place it in the cold for 20-24 hours. A day later, deploy, cut and enjoy.
[OK] ATTENTION! If you have a few pieces, fold them into a packet of couples, "towards each other, meat in the middle. Then they will be offended faster. [/ OK]
Salmon, wasting fast recipe with vodka
I do not know why any alcohol, not only vodka, but also brandy, acts on the fish in this way. But red meat becomes juicy and elastic.
- Fish fillet - 500 gr.
- Sugar - spoon.
- Salt - spoon.
- Dill - a pair of twigs.
- Vodka - spoon.
How to Solish:
- Divide the salmon fillet into pieces, rinse, dry napkins.
- Mix in a spice bowl, add chopped dill.
- Sutter the layers with a mixture of spices. Sprinkle throughout the surface with vodka.
- Wrap the film, hold at room temperature 2-4 hours.
- Then transfer the refrigerator to the shelf. Walk beside the next day. You can try a snack in a day.
GOOD SHIP OF RED FISH
It is much more practical and faster to plant fish with pieces. But if you "caught" the whole salmon, you need to know how to get it right on the steaks and fillets. How to part with a carcass, look in the video. And then choose any of the recipes younger and act.
How tasty to sleep abdomen (teh) salmon home-made
Sometimes on sale you can meet the creation of salmon, the price of which is much lower than the cost of the fillet part. These are abdomen, which are usually cut off. Many of them are called Tesha - this is the same. Feel free to take the product, because when sickling, they come out no worse than expensive meat from the middle of red fish.
- Crescent salmon - 400 gr.
- Salt - 2 tablespoons.
- Sugar - spoon.
- A mixture of peppers - pinch.
- Rinse the Tehu, fold into the bowl, fill with 20 minutes with cold water.
- After remove the skin, select bones if you stay. Flip spices, mix.
- Put into the can, pour a bit of water so that the bottom is covered with a centimeter.
- Take up just a day, then remove the sample. If necessary, increase the cooking time. But, as a rule, the abdomen have time to spare enough.
How delicious saline salmon caviar
If you caught a caviar of fish, rejoice, it's an infrequent thing. The best option to use the jewel is to sleep. I propose a universal option suitable for cooking any caviar of the fish of the red breed.
- Red caviar - 100 gr.
- Salt is a teaspoon.
- Sugar is a pair of pinch.
- Sunflower oil - ½ small spoon.
- The main difficulty is to extract icers from jassuels. If it turns out, then reap the film on the one hand, and carefully squeeze the eggs. You can make a contrast bathing, alternately dropping sacks with caviar for 2 minutes first in hot, then in cold water. The film is easily separated.
- Gently rinse grains. Place the product in the glass container, add spices according to the list.
- Move the jar in the refrigerator. Take up for about 12 hours and remove the sample.
Salmon salted in brine at home
- Salmon - 1 kg.
- Water - liter.
- Lemon juice - 2 tablespoons.
- Carnation - pair of buds.
- Salt - 4 tablespoons.
- Lavrushka - leaf.
- Pepper - 5-6 pcs.
How to cook:
- Rinse Fish Plast, divide into pieces. Fold in a jar or container with a lid.
- Put water boiled by adding seasonings and spices indicated in the recipe (except lemon). Ready marinade cool down and strain.
- Pour lemon juice, stir, pour pieces with brine.
- Holds in the refrigerator until tomorrow, then get out of the brine, cut into thin layers and make sandwiches.
Marinated Salmon Steaks in Tuzluk - Quick Recipe
A little vinegar, and delicious marinade will make the fish very tasty, with light sourness. Excellent option for sandwiches.
- Steaks - 1.5 kg.
- Salt - 3 big spoons.
- Vinegar 9% is a large spoon.
- Sugar sand - as much.
- Water - liter.
- Easy pepper - 5-6 peas.
- Bay leaf - 2 pcs.
- Coriander - pinch.
How to marine:
- Boil water, add all spices intended for marinade. Join after boiling a couple of minutes. Pour vinegar, turn off the burner. Cool marinade to room temperature.
- Cut the carcass of fish with portion pieces not too much thickness. Fold in the container.
- Pour marinade, close the lid. Send to the roof of the refrigerator.
- Expect a day, then try ready. For thicker pieces of time on the salting need more, up to 2 days.
Tasty low-headed salmon in brandy for sandwiches
Method for gourmet, fans of exquisite snacks. The fish is a savory spicy taste, the highlight of which Muscat became the highlight. By the proposed recipe, you can make a fish with cinnamon - also an incredibly interesting option.
It will take:
- Red fish fillet - 500 gr.
- Salt - 3 big spoons.
- Cognac - 2 spoons.
- Sugar sand - 3 spoons.
- A nutmeg (entirely) is a small spoon.
- Each a lot of fish fillets into small pieces. It is permissible to take steaks, but they will salt themselves somewhat longer. Fold in a bowl.
- In a separate case, prepare the marinade, mixing the salt with sugar. Pour cognac, stir the mixture.
- Sutitate a nutmeg (preferably not to use a spice powder, but for lack of disabilities), pour into the marinade.
- Mix well, fill in the fish. Mix diligently by distributing the marinade by fillet. Tightly put them on each other.
- Wrap it in the parchment, or hide into a package, food film, carefully wrap. Put in the bowl, cover the plate. Press the google, leave for a couple of hours.
- After a predetermined time, remove the oppression, stopping the blank on the shelf of the refrigerator.
- Take the patience exactly for a day. When feeding, cut into thinner plates. Put on a sandwich with butter, on top of the lemon circle and treat.
Gravlaxes with swear
The real old Scandinavian salmon salmon recipe, which is suitable for making any red fish.
It will take:
- Salmon on the skin - 500 gr.
- Large salt - 4-5 spoons.
- Sugar - 2-3 spoons.
- Mine beets.
- Fresh Khrena root - 40 gr.
- Lemon zest.
- Dill with umbrellas - a pair of twigs.
- Vodka (Schnaps) - 50 ml.
- Boil the beet in advance, cool, finely soda.
- Divide the fillet into small slices. Sweep with vodka, sprinkle with sugar salts with a mixture.
- Sutitate the root of Khrena, spread on the fish. Over all distribute beets. Next, make a layer of zest, grated from one lemon. Sprinkle fine dill.
- Put pieces on the film, wrap tightly. Fold in the container, install the oppression on top.
- Take the courage for 2 days. Then remove the wrapper and enjoy.
Video: how to pickle red fish at home
All recipes collected by me have long been tested and tested. I suggest see how the film author of the roller hurts. Never refuse the Masters delometa. Bon Appetit!
How delicious and just sleeping with salge: 14 best step-by-step recipes
The special feature is that it is almost impossible to translate it. It is very fat and will not take salt more than you need. Salt salmon can be in several ways: in brine, dry method or mixed, each has its advantages and disadvantages, and the taste of the source dishes may differ.
Finished salmon can be used to prepare snacks, sandwiches and salads, it will be decorating a festive table.
1Saltling rules Salmon
Salmon is preparing quite easily, but nevertheless, if you break some sickling rules, you can significantly spoil the taste. To this not happen, you need to comply with some recommendations:
- Do not salt the fish in the metal dishes, as it can absorb the smell and taste of the metal;
- Singing salmon, be sure to make cuts, so that the salt impregnate the carcass evenly;
- Cut off your head, it will not completely be upful, and delicious ear will come out of it;
- You do not need to remove the skin from the carcass, the fillet will be more juicy with it;
- So that the fish is well cut after the salmon, for some time it can be put in the freezer (but not freeze).
The taste of the finished product will depend directly from the quality of salmon. Buying a carcass, you need to pay attention to its freshness, it should be:
- without unpleasant odor;
- bright color without yellow or white shade;
- without slippery plaque;
- With transparent eyes (turbidity points to nurseries).
You can plant and frozen carcass, but fresh is usually tastier.
Buying fish, you need to watch it so that it is frozen several times. This is evidenced by yellowish fins.
Salmon is an expensive product, and not to spoil it, you need to comply with these rules, then it will turn out to be delicious and useful.
2. Classic recipe with salt, sugar and dill
This method of salting fish is very fast and simple.
To prepare salmon on the classic recipe, you will need:
- salmon (fillet or pieces) - 500 g;
- Sugar - 3 tbsp. l.;
- Fresh dill - 50 g;
- Salt - 3 tbsp. l.
- one. Rinse fish fillet and dry the napkin.
- 2. Choise dill, combine it with sugar and salt and wipe the carcass with a mixture.
- 3. Stay in a cauldronage container, leave under the yoke for 6 hours, after which the severity is removed and put the fish for another 24 hours in the refrigerator.
4. Serve to the table, cutting into small pieces, the fish is perfect for sandwiches.
By this recipe you can salute and salmon caviar.
3. Lightweight salmon in oil
For cooking you need to take the following ingredients:
- salmon fillet - 0.8 kg;
- garlic - 2 small heads;
- dill - medium beam;
- Salt - 1.5 tbsp. l.;
- Vegetable oil - 150 ml;
- Pepper - to taste.
How to cook:
- one. Wash carcass and dry well with napkins. Put slices or cut into small slices.
- 2. Clear garlic, wash and cut into a knife finely.
- 3. Dill rinse with water and cut.
- four. Fold fish into the container and salt it, add pepper, chopped garlic and greens. Fillet should be evenly impregnated with spices.
- five. Send salmon to the fridge for impregnation for 2 hours. Through the necessary time to get fish and pour on top with vegetable oil.
- 6. Again, put in the refrigerator for 12 hours, the container should be closed with a food film.
Salmon cooked on this recipe is suitable for a snack for a festive table.
four Delicious fish for 2 hours
The recipe for quick cooking salmon will save when guests are already on the way, and there is no special time to prepare. Fish is very tasty.
- Fish fillet - 2 kg;
- Salt - 6 tbsp. l.;
- Sugar 3 tbsp. l.
- one. Clean salmon from the skin, rinse with water and remove excess moisture with a napkin.
- 2. Cut the carcass fillet into pieces of 3-4 cm wide.
- 3. Grasp sugar and salt.
- four. Place salmon into the container for the pickling and close the food film.
- five. Let break in 120 minutes.
- 6. After that, put another 15 minutes in the refrigerator for cooling.
five With lemon juice and fragrant pepper
Fish prepared on this recipe is very soft, has a spicy taste. Suitable for sandwiches and salads.
- salmon - 1 kg;
- lemon juice - 2 tablespoons;
- Carnation - 2 pcs. ;
- pepper peas - 3 pcs.;
- water - 1 liter;
- Bay leaf - 1 pc. ;
- Easy pepper - 5 pcs. ;
- Salt - 4 tablespoons.
How preparing a dish:
- one. Rinse and dry fish.
- 2. Water boil, throw all the spices in it, close the lid and give cool.
- 3. The resulting decoction to strain through gauze or sieve.
- four. Add lemon juice into the solution.
- five. Pour fish brine and leave in the refrigerator per day.
6. Norwegian salmon with lemon and vodka
If you want something unusual and tasty, you can cook fish on a special recipe - in a lemon-vodka brine.
It can be salt like pieces and entirely.
- salmon - 1 kg;
- Sea salt - 6 tbsp. l.;
- Sugar - 3 tbsp. l.;
- Vodka - 4 tbsp. l.;
- dill - 100 g;
- lemon - 1 pc.;
- Orange - 1 pc.;
- Ground black pepper - 0.5 h.
How to cook fish:
- one. Wash the carcass and dry.
- 2. Grasp the mixture of sugar and sea salt.
- 3. Finely grind dill.
- four. From lemon and orange to remove the zest and grind (you can grate).
- five. Carry across.
- 6. To lay the fish layerly, alternating with dill and zest orange and lemon.
- 7. At the end, pour vodka so that alcohol is evenly hit on the surface of the carcass.
- 8. Put the oppression for 24 hours.
Serve fish cut into thin slices with black bread.
7Salmon in Tuzluk
This recipe is very simple and takes little time, salmon gets juicy and very tasty.
For the recipe you need to take:
- Fresh salmon - 1 kg;
- Sugar - 150 g;
- water - 2 l;
- Salt - 0.7 kg.
- one. First you need to prepare a tuzluk. Pour water into the container, throw sugar and salt into it, boil.
- 2. Leave cooling to room temperature.
- 3. Rinse fish, then dried with paper towels.
- four. Cut into pieces.
- five. Put fish into the solution, cover with a plate or saucer and pick up a jar with water.
- 6. Tipping time depends on the desired result: if you need a low-headed fish, it is enough to shed it for 2 hours, for a more salty option you need to withstand 4 hours.
- 7. After that, get fish from the tuzluk, dry and put the fridge for the night.
8Dry ambassador of frozen fish pieces
The recipe is a variety of classic, it can also be complemented by various spices, so the taste will be more interesting and piquant.
- Slices of fresh-frozen salmon - 1 kg;
- Sugar - 2 tbsp. l.;
- Sea salt - 4 tbsp. l.;
- white pepper ground - 5 g;
- Dill - 50 g
How to prepare a dish with a dry way:
- one. Dispose of fish, then wash it under running water and dry paper towels.
- 2. Mix pepper, sugar, salt and dill in a separate bowl.
- 3. To dip each piece in the mixture.
- four. Fit fish into a glass container and leave for 24 hours.
- five. After that, rinse fish from salt and serve to the table.
9Soldering a whole carcass with salt and sugar
What will take:
- salmon - 2 kg;
- Sugar - 4 tbsp. l.;
- Salt - 8 tbsp. l.;
How to salt fish:
- one. Separate a carcass: remove the insides, cut off your head and tail.
- 2. Rinse fish and dry napkins.
- 3. Mix sugar and salt.
- four. Grate the carcass with a mixture.
- five. Stop salmon in a package for three hours.
- 6. After that, put in the refrigerator for another 12 hours.
ten Recipe for cooking of abubs and ridge
These parts of the fish are inexpensively and in salty form are perfectly suitable as a snack.
- Range or abdomen - 400 g;
- Salt - 2 tbsp. l.;
- Sugar - 1 tbsp. l.;
- A mixture of peppers - 5 g
How to cook:
- one. Brushy (ridge) rinse.
- 2. Pour for 20 minutes with clean water.
- 3. Clear abdomen from the skin. From the ridge to remove fins.
- four. In grate with spices, folded into the container (the abdominal is better in the bank) and add pure water to the level of 0.5-1 cm.
- five. Place in the refrigerator for 2 days.
eleven Salmon steaks in brine
Salmon steaks are prepared only in the brine.
- water - 1 l;
- Salt - 4 tablespoons;
- Vinegar - 1 tablespoon;
- Sugar - 1 tablespoon;
- Lavar leaf - 2 pieces;
- Coriander - 5 peas;
- Fascinating pepper - 5 peas.
- one. Conduct water to boil and throw all the spices in it.
- 2. In boiling water poured vinegar.
- 3. Leave the solution to cool and then filter.
- four. The steaks are tightly folded into the glass container, poured brine and placed for two days in the refrigerator.
If you need a low-headed fish, then you can eat salmon after 24 hours.
12 With honey and lemon
- Salmon fillet - 0.5 kg;
- Sea salt - 3 tablespoons;
- Black ground pepper - 5 g;
- Spices "Italian herbs" -5
- lemon juice - 3 tablespoons;
- honey - 3 tablespoons;
- olive oil -1 tablespoon;
- a mixture of peppers - to taste;
- Dill dried - 10 g.
- one. Fish fillet rinse and dry.
- 2. Mix salt, pepper, Italian herbs.
- 3. Then make marinade: mix liquid honey, olive oil, lemon juice and dill.
- four. The bottom and side walls of the capacitance for salting fish to lubricate the honey mixture.
- five. Fish fillet cut into small pieces.
- 6. Each piece to dip in a mixture of salt and pepper and lay out in the container.
- 7. After that, on top to pour fish marinade and leave for 2 hours.
- 8. Move the fish to the fridge for the whole night.
thirteen Salmon in a package with orange
This fish has an incomparable taste, and prepare it at home very quickly and simple.
- salmon - 1 kg;
- Large salt - 4 tablespoons;
- Sugar - 1 tablespoon;
- Orange - 3 pieces.
- one. Rinse fish and dry.
- 2. Grasp salt and sugar.
- 3. Oranges clean and cut into circles.
- four. In the package for baking (or ordinary polyethylene) fold the layer of fish and oranges.
- five. Put salmon in the freezer approximately 7 hours.
IMPORTANT, Fish should not freeze, only harden .
Before serving with pieces, remove the salt. There are no oranges.
14 With lemon and bow
This is a very fast recipe of a weakly salt fish that is suitable as a snack.
- salmon - 0.5 kilograms;
- onion - 3 heads;
- Parsley greens - 1 beam;
- Salt - 2-3 pinchs;
- lemon - 1/4 part;
- Pepper - to taste.
- one. With fillet remove the skin and cut into pieces.
- 2. Onions fine cut into half rings.
- 3. Finely cut parsley.
- four. Salt and pepper, put onions and greens.
- five. Square fresh lemon juice.
- 6. Mix all thoroughly and leave for 20 minutes.
- 7. Before serving, you can decorate greens and vegetables.
15 With beet and horseradish
Salmon with beetroot and horseradish belongs to the Scandinavian dishes, has a pleasant taste. Suitable for sandwiches and as a snack.
For cooking you need:
- Salmon fillet - 400 g;
- Brown sugar - 1 tablespoon;
- Fresh horseradish - 20 g;
- Sea salt - 2 tablespoons;
- Vodka - 1 tablespoon;
- small beets - 1 pc.;
- dill - 1 beam;
- Cedar of one lemon.
- one. Fillet cut into small pieces, folded into the capacitance of the skin down.
- 2. Sprinkle with salt and sugar.
- 3. Grate with beets and horseradish on grater.
- four. It is evenly covered with fish.
- five. Square to fish with vodka.
- 6. Sprinkle lemon zest and greenery of dill.
- 7. Cover the plate or saucer and put under the gilt for 48 hours in the refrigerator.
The delicate taste of weakly salt salmon is able to conquer millions of gourmets around the world. This delicacious fish is added to sushi and salads, spaghetti and tartlets, prepare with her light sandwiches and canapes. Red fish is considered to decorate a festive table, but its cost can scare many owners - 150-200 grams of finished fillets of weakly salt salmon can cost, like a jar of elite red caviar or a kilogram of meat clipping. However, it is not necessary to buy already a salted fish meat at all - if you buy a whole salmon and salt it yourself at home, you can reduce the cost of your favorite dishes twice, and even three times. Yes, and the taste in this case will turn out much more attractive and incense.
How to pickle salmon fillets to keep the delicate taste and gentle texture of elite fish? We have collected the best recipes that will allow you to pour homemade sea delicacy at least every day!
How to prepare fish to salting?
Before you begin to prepare salmon, you must prepare a carcass to the arrangement. To do this, carefully clean the flesh from the ridge, large and small bones. If you plan to cut the cooked heavily salmon with thin slices (for example, for rolls or sandwiches), fillet should be dense and wide, and therefore you should take fish weighing at least 4-5 kg. If the fish is needed for grinding into salads or tartlets, you can take a grinding grinding - cut into small cubes, you can fille with any sizes.
Deciding with the size of the carcass, you can proceed to clean it:
- Fully defrost fish. The time of defrosting of bulk salmon can reach one and a half days, so it is better to simply put it on the lower regiment of the refrigerator - there it will gradually reach the desired condition and will not deteriorate.
Important! In no case, do not defrost salmon in the microwave or warm water - the flesh of red fish is pretty gentle and can quickly deteriorate with a sharp drop of temperatures, which will negatively affect the taste and texture of the finished dish.
- Study the carcass and gently cut it along the ridge into two equal parts.
- Each half rinse under running water, and then separate the bones. It is easiest way to do with a special tweezers with a clamp at the end, but if it is not at hand, you can use conventional tweezers or even pliers (if the dice is quite large).
- Cut the fillet from the skin is not needed! Otherwise, when salting, it can lose elasticity, and it will be much easier to cut it on the skin.
Tip! If there is no time to mess with the removal of the bones, buy at the store immediately the finished steak on the skin - it will already be completely cleaned.
Classic Method for Cooking Low Slate Salmon
Taking advantage of this recipe, salting a red fish at home will be able to absolutely any hostess. At the same time, the taste of the receiving dish will differ little from the store delicacy.
For the preparation of classic weakly salmon, it will be necessary:
- shelter fish fillet with skin;
- 1 tablespoon of large (preferably marine) salts;
- 1 teaspoon of sugar sand.
If you have turned out more or less salmon, just increase (reduce) the number of ingredients without violating the proportion.
- In a deep plate, place sugar and salt and mix them, having achieved homogeneity.
- Put salge on the parchment and hold the pulp of the resulting mixture.
- Turn the fish and skin up and soda in the same way, moving against the growth of the scales - so salt and sugar will be stuck under the scales, which means that the taste will turn out to be more uniform.
- Turn the fillet several times as if stuck in the creaked salt and sugar.
- Lay Skin Skin Up, Turn Parchment Tightly and place it all in a deep container.
- Set a small press on the fish (for example, a liter jar with water or a heavy mortar) - this will speed up the time of the arc.
- Put a container in the refrigerator on average for 8-15 hours - the cooking time of weakly salmon depends on the size of the piece.
After the fish agreed, carefully clear the surplus of an uninhabited salt with a knife - and you can safely prepare any dish with the addition of a talilla delicacy!
Important! The weakly saline fillet is stored in the refrigerator for 3-4 days, so if you cleared too much portion from the bones, it is better to freeze it and sleep the next time.
Variations of traditional recipe
The dry ambassador is considered optimal for the preparation of salmon, so the absolute majority of the hosts are used in this way. In addition, the delicate taste of a weakly saline fish can be diversified by various additives:
- If you sprinkle with cognac fillet, the fish will delight with a slight woody aroma and a spicy aftertaste.
- By adding a bit of vinegar or lemon juice, it is possible to emphasize the natural charm of delicacy fish and, moreover, to significantly speed up the sump process.
- Liquid smoke droplets will give a spicy sweater with a weakly saline dish and fill the pulp in a deep saturated scent.
- Some soy sauce will reduce the time of cooking salmon and serve as an excellent accompaniment of fish taste.
- Spices and spicy herbs will give the uniquely saline seed, winning the culinary talent of the hostess.
Step-by-step such recipes will look exactly the same as the classic: the only moment that will differ significantly is to add natural flavors. Liquid additives (cognac, soy sauce, etc.) It is better to sprinkle a piece before adding a sugar and salt mixture, and dry (spices, spices, etc.) - add to salt and only then apply to the flesh. So the taste of weakly salt salmon will be more uniform.
Useful lifehak: how to cook salmon in 1 hour
If the time is pressed, and a weakly salting fish need to be done very urgently, nothing terrible - can be accepted it in just 40-50 minutes. To do this, cut the frost-frozen and purified from the bone the flesh on thin slices, without cutting them from the skin. Sprinkled with a salt and black pepper from the resulting "harmonica", then put in the jar, close the lid tightly and shake the contents well. Put the jar into the refrigerator for about half an hour, then shake again and wait another 15-20 minutes. Thin slices are quickly soaked with salt, so salmon will be ready for use in 50 minutes after the salmon.
Wasive salmon in marinade
For the preparation of fish marinade necessary:
- Filter fillet on the skin, sliced by portion steaks by about 100 g each - 1 kg (total 10 pieces);
- Large salt - 4 tablespoons;
- 1 tablespoon of sugar;
- Carnation and bay sheet - 2-3 pieces;
- fragrant pepper - 6-7 peas;
- 2 tablespoons of fresh lemon juice;
- 1 liter of water.
Method of preparation (with photos and detailed description of the stages)
- Each of the slices prepared for sings are cut into several plates, without disturbing the integrity of fish skin.
- Finished cutting fold into an enameled or glass saucepan of a suitable volume.
Important! Use for cooking weakly salt fish Aluminum dishes are not recommended. With long-term storage of food, aluminum walls begin to highlight connections that spoil the taste of the finished dish.
- We add the required amount of sugar, salts and seasonings to boiling water, thoroughly mix and cook about 2-3 minutes.
- Finished marinade cover with a lid and leave cool to room temperature.
- After the marinade cools, fix it through a gauze napkin and mix with Lemon Fresh.
- We fill the prepared seed so that the fluid is completely covered with fillets.
- From above, we cover the fish with a plate of smaller diameter - it will serve as a kind of press and help immerse each slice into the fragrant brine.
- We cover the saucepan with a lid and send to the refrigerator for about a day.
- After the specified time, we gently drain the marinade and wipe each slice with a paper towel to remove the excess moisture. Marine delicacy is ready for the table!
Important! Do not be afraid if a light white flask will appear on salmon slices - it is quite possible because of the acid contained in Lemon Frechech.
This way of the ambassador allows you to give the fish more spicy, tart taste and gentle, juicy texture. The composition of the ingredients can be modified, guided by its own taste. Many gourmets replace sugar with honey, add a small amount of dry or liquid smoke, soy sauce, lemon zest, brandy or even Roma - each of these ingredients adds a special piquancy to the heavenly salted salmon.
Cooking Red Fish in Oil
Salmon salmon recipe using oil - the only option to get a juicy and gentle fish if the fillet is already cleaned from the skin. The oil film will take on the functions of the skins when sickling, that is, the natural juice will save and slightly constructs the texture of pieces.
To sleep in this way, a kilogram of fish fillet, it will take about 3 teaspoons of salt - the oil is well dissolved with salt crystals and much faster and evenly impresses the pulp of salmon, rather than aquatic brine.
Silant sliced with slices should sprinkle with salt, pour half a glass of vegetable oil and mix well. Then you need to remove the container with fish in the refrigerator for 12-15 hours, after which the gentle fillet can be served directly to the table! Since the recipe does not contain anything, except salt and oil, you can give a ready-made dish as a noticeable "highlight", sprinkling it before serving with freshly squeezed lime or lemon juice, sprinkled with sharp pepper or spicy herbs.
Each of these recipes for cooking weakly salt salmon allows to achieve a unique taste of fish, which will not give way to the ready-made shop delicacy. Try to experiment with the ingredients and the singing method to determine for yourself the optimal option - and then the elite red fish in the composition of sushi, delicious sandbanks, salads and other delicious dishes will be a frequent guest on your desk, and their homework will appreciate your culinary research!
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