Pink salmon is an exclusively Russian name for this useful fish. In the rest of the world, it is most commonly referred to as pink salmon. Therefore, if you have a family recipe for marinating salmon, it is quite suitable for pink salmon. If you have never marinated this fatty but healthy fish, try doing it Japanese or European style with sherry or red wine.
It is necessary
-
- Pickled Japanese-style pink salmon
- 200 grams of pink salmon fillet
- 2 tablespoons chopped green onions
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 ½ tablespoon fresh ginger, minced
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon tahini paste
- Pickled pink salmon in mustard sauce
- Marinade
- 750 grams of pink salmon fillet on the skin
- 2 tablespoons of sherry
- 1 tablespoon white pepper, crushed
- 1/8 cup sea salt
- 1/8 cup sugar
- Sauce
- 1/8 cup Dijon mustard
- 1 teaspoon dry mustard
- 1 tablespoon white vinegar
- 1/8 cup vegetable oil
- 1 tablespoon sugar
- 1/8 tablespoon salt
- 1 tablespoon heavy (22% or more) cream
- Pickled pink salmon in red wine
- 500 grams of pink salmon fillet
- 250 milliliters of red wine
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 teaspoon each chopped fresh parsley and thyme
- 5 black peppercorns
- 3 clove buds
- 1 bay leaf
- ¼ teaspoon salt
Instructions
Step 1
Pickled Japanese-style pink salmon Place the soy sauce, mirin, rice vinegar, green onions, garlic, and ginger in a glass or metal bowl. Whisk everything gently. Add a teaspoon of tahini sesame paste. Stir the marinade again. It should be smooth. Take out a tight zip-bag and put the pink salmon fillet there. Pour in the marinade. Remove all air from the bag thoroughly. Close it. Shake the bag back and forth until the marinade envelops the entire piece of fish. Marinate fish in the refrigerator for half an hour to an hour. It is better to grill such pink salmon before use. You can eat it just pickled only if you are absolutely sure of its freshness.
Step 2
Pickled pink salmon in mustard sauce Combine salt, sugar, sherry and pepper and rub the pink salmon fillets on the meat side with this mixture. Lay the pieces on top of each other, skin facing out. Wrap in foil and place on a baking sheet. Place a load on the fish. Marinate fish in the refrigerator for 2-3 days. Turn the pink salmon twice a day. When the fish is ready, remove the marinade, remove the skin from the pink salmon and slice it. Mix all the ingredients for the sauce in a blender. You can add some fresh chopped dill. Serve the fish with the sauce.
Step 3
Pickled Pink Salmon in Red Wine Red wine is as good for marinating fish as it is for meat. This marinade can be prepared in advance and stored in the refrigerator for no more than a week. Take a saucepan, pour wine into it and put onions, garlic, spices into it. Place the saucepan over medium heat, wait for the wine to boil but not boil, and remove from heat. Rinse and dry the fillets. Place it in a deep glass dish. A glass baking dish is ideal. Pour the marinade over the fish. Cover with plastic wrap, refrigerate and refrigerate for 20 minutes to 24 hours. Cook pickled pink salmon according to your preference.
