Salmon belongs to a large salmon family. In English-speaking countries, it is known as Atlantic salmon. Recipes are suitable for salting it, according to which you salt one of the most popular red fish.
Salted salmon with citrus fruits
Fish goes well with citrus fruits and salmon is no exception. In order to pickle it with orange, lemon and lime, you will need:
- 1 glass of coarse salt;
- ½ glass of sugar;
- 1 teaspoon lemon zest;
- 1 tablespoon orange peel;
- 1 teaspoon lime zest;
- 1 fillet of salmon on the skin, with a total weight of about 500 grams.
In a small bowl, combine salt and sugar. In the other - zest. Line a board or shallow tray large enough to hold whole salmon fillets with food parchment or foil. Spread about a third of the salt evenly over this surface. Place the salmon skin side down and sprinkle with citrus zest and then the remaining salt. Cover with a second sheet of parchment or foil to form a tight bag. Put the tray or board together with the fish in the refrigerator, pressing down with some weight. Salt the salmon for 24-48 hours, depending on how salted the fish you want it to be.
Unwrap the fish, rinse off the salt mixture and pat dry with damp paper towels. Cut the salmon into thin slices, place in a container and store in the refrigerator. The presence of skin on the fillet is an indispensable condition, otherwise the fillet will turn out to be too salty.
Choose the freshest salmon for pickling.
Salmon with dill
You can pickle salmon the way homemade salmon gravlax is salted. You will need:
- 2 fillets of salmon with skin, total weight up to 1 kilogram;
- 3 tablespoons of salt;
- 2 tablespoons of sugar;
- 1 teaspoon of ground pepper;
- 1 bunch of dill;
- 1 tablespoon of vodka or brandy.
Place both fillets, skin side down, on a clinging surface. Sprinkle with salt, sugar and pepper. Chop the dill and sprinkle on the fish. Fold the salmon skin side up, tail to tail. Wrap tightly with plastic wrap, place load and refrigerate for 72 hours. Open the bag every 12 hours and drain off any fluid. When the flesh of the salmon completely loses its transparency, the fish is ready. Use a wide, sharp knife to remove it from the skin and cut into slices. Serve with fresh bread. Small, fresh, homemade rye buns are especially suitable. Trout and other red fish can be salted using the same recipe.
Spicy salted salmon
Salmon, like salmon, can be salted not only with dry salting. Try salting it with honey and spices. Take:
- 1 glass of liquid honey;
- 1 glass of sea salt;
- 1 cup of filtered water;
- 1 tablespoon of ground cloves;
- 1 tablespoon of crushed juniper berries;
- 2 teaspoons of ground white pepper;
- 1 teaspoon of grated nutmeg;
- 2 teaspoons of ground bay leaves;
- 2 salmon fillets.
Honey can be replaced with natural molasses - black molasses.
Combine honey, salt, ground spices and water. Stir until the salt dissolves. Take a shallow, long glass dish and pour in 1 cup of this solution. Place the fish skin side down and pour in the rest of the mixture. Cover the mold with cling film and refrigerate; salting will take 24-36 hours. Remove from brine, pat dry and serve, chopped or smoked in alder smoke for 3-4 hours.
