Salted pink salmon at any holiday will be a welcome product on the table. With it, you can build all kinds of sandwiches, create salads. And in order not to be afraid for the quality of the salting, it is advisable to salt the pink salmon on your own. In addition, today it is the most budgetary option to try delicious red fish.
It is necessary
- Dry salting:
- • pink salmon about 1 kilogram;
- • 3 teaspoons of sugar;
- • 3 teaspoons of salt.
- Pickling in marinade:
- • 1 carcass of pink salmon;
- • 1 liter of water;
- • 10 peppercorns;
- • 2 teaspoons of sugar;
- • 3 teaspoons of salt;
- • bay leaf;
- • 1 teaspoon of dry mustard.
- Salting with tangerines:
- • 4 tangerines or 2 oranges;
- • 2 fillets of pink salmon;
- • salt.
- Salted with onions:
- • 0.5 kg fillet of pink salmon;
- • 2 tablespoons of vinegar (apple, wine or rice);
- • 1 large onion;
- • half a glass of oil;
- • 1 teaspoon of salt.
- Salting with vodka:
- • 400 grams of pink salmon fillet;
- • 1 tablespoon of vodka;
- • 1 tsp. Sahara;
- • 1 teaspoon of salt;
- • 0.5 tsp. mixture of peppers.
- Salted with mustard and coriander:
- • 1 pink salmon;
- • 3 tablespoons of mustard;
- • 2 tablespoons of sugar and salt;
- • 1 teaspoon of coriander;
- • 80 ml of oil.
Instructions
Step 1
General principles of cooking salted pink salmon
Be careful when choosing pink salmon when buying. It is usually sold frozen. Consider the carcass, there should be no brown or yellow spots on it, the skin should fit snugly against the meat, and the skin should shine silver. On a gutted carcass, you can see the color of the meat, a quality product will be pink.
Defrost the pink salmon carcass in the refrigerator, usually it takes overnight or 24 hours. It is not worth speeding up the process, this will negatively affect the quality of the meat. Then brush the skin of the fish, cut off the tail, head and fins. All this can be used on the ear. Rinse the carcass thoroughly both inside and outside. For salting, fish is often cut into fillets, but if you wish, you can leave the whole carcass.
Step 2
How to dry pickle pink salmon
Dry salting is considered one of the easiest ways to get a finished product using a minimum of ingredients. Prepare the carcass as described above, remove the head, fins and 10 cm of the tail. Make 2 fillets - cut out the backbone, large bones. Leave the fillet with the skin. Pat dry the meat with paper towels. Try to find a container for the size of the fillet, if not, cut the halves of the carcass, but not finely.
In a deep bowl, combine the salt and sugar and sprinkle the pink salmon fillets with this mixture. Place it skin side down in a container, pour the rest of the spices on top. Put the pink salmon in the refrigerator, after 5 hours, turn the fillet skin side up, after another 5 hours, turn it back. The lower and upper layers can be swapped.
In a day, salted fish will be ready, in three days the pink salmon will become salted. Once you are satisfied with the brining option, remove the fillets from the container and blot the surface of the fish with a paper towel to remove all moisture. For juiciness, salted pieces of pink salmon can be greased with vegetable oil.
Step 3
How to pickle pink salmon in a marinade
Unlike the dry method, pickled pink salmon is more aromatic due to the spices used. In addition, salted fish cooked using this option late in the evening can be tasted in the morning, after 8-12 hours.
Prepare the pink salmon for salting, cut the carcass into skinless fillets and cut each into 5 cm wide slices. Combine all the brine ingredients in a saucepan and bring to a boil. Cool the resulting brine to room temperature.
Pour pink salmon fillets in a deep container with cooled brine, close the lid and leave to marinate. After 12 hours, the fish can be eaten. In the marinade, pink salmon is salted for a maximum of 3 days, if you do not eat it during this time, remove the finished fish pieces from the brine and dry them, put them in a clean, dry container and cover with vegetable oil.
Step 4
How to pickle pink salmon with tangerines
For this method of salting fish, you can use both tangerines and oranges. Prepare skinless pink salmon fillets. Peel the citrus fruits, disassemble into wedges and cut across into 5 mm pieces.
Put a fillet layer on the bottom of a deep container, sprinkle it with half of all the salt required for the recipe, and on top put half of the chopped tangerines. Place the second layer of pink salmon on top of the tangerines, sprinkle generously with the remaining salt and cover with the rest of the citrus fruits.
Close the container with a lid and leave for a day. After 24 hours, the pink salmon will be salted, and thanks to the unusual citrus marinade, it will acquire a unique aroma and taste. Salted pink salmon according to this recipe turns out to be very juicy and tender, and the taste is very similar to salmon. It is especially suitable for sandwiches.
Step 5
How to pickle pink salmon with onions
To prepare spicy salted pink salmon according to this recipe, in addition to the onion itself, you will need soft vinegar. The advantage of this method is the speed of salting. Salted fish can be tasted in 3 hours.
Peel the onion and cut into half rings. Pour boiling water over it and stand for 5 minutes, then discard it in a colander.
Add vinegar to the onion, rub well with your hands, pour in vegetable oil and mix everything. Divide the resulting onion blank into two parts.
Prepare skinless pink salmon fillets and cut into 5mm strips. Sprinkle salt on all sides. Put one part of the onion blank on the bottom of the container, on top - the salmon fillet sprinkled with salt. Cover everything with the second half of the onion, and pour the rest of the oil on the fish.
Close everything with a lid and refrigerate for 3 hours. The prepared salted pink salmon according to this recipe will stand in the refrigerator for 3 days.
Step 6
How to pickle pink salmon with vodka
This option of salting fish, thanks to the addition of vodka, gives not only an unusual taste, but also a bright color of salted pink salmon. Contrary to fears, the smell of alcohol is not felt.
Mix all the spices in a small bowl, add vodka and rub well with a spoon. If you do not have the pepper mix specified in the ingredients, just use black peppercorns, hot or allspice, of your choice.
Prepare the skinless pink salmon fillet, rub both layers on all sides with a spicy mass. Place the fish in a container, cover with a smaller lid and place a small weight on top. Put it in the refrigerator for a day, after which you can eat salted pink salmon.
Step 7
How to pickle pink salmon with mustard and coriander
The mustard and coriander in this recipe will give salted pink salmon an original flavor. It is better to use slightly hot mustard with seeds.
Cut the fish into skinless fillets. Crush the coriander seeds in a mortar, mix with salt and sugar. Sprinkle the mixture over the fillets on all sides.
Mix mustard with vegetable oil until smooth. Put a piece of salted pink salmon in a container, pour half of the mustard sauce on top, then pour over the second fillet with the rest of the sauce.
Place the lid on the container and refrigerate for 6 hours. Then change the fillets in places in the container, leave for another 12 hours. Dip the finished salted pink salmon fillet with a paper towel.
