Pink salmon are ideal for pickling them. This is an easy way to make delicious fish that can be served on slices of fresh bread with a variety of sauces, added to pasta, some salads and scrambled eggs.
Basic recipe for salted pink salmon
Pink salmon is often salted with various additives such as spirits, herbs, citrus peel, but a minimum of ingredients is enough to cook simple salted fish. You will need:
- 2 fillets of fresh pink salmon, with skin, but no bones;
- ¼ cup brown cane sugar;
- 3 tablespoons of coarse salt;
- 1 tablespoon of crushed black pepper.
In a small bowl, combine salt, crushed pepper, and sugar. Make sure you mix all the ingredients well. Make sure there are no bones left in the pink salmon fillet. If there are any, remove them with forceps. Rinse the fillets under cold running water and pat dry thoroughly with a thick paper kitchen towel. Line a work surface with cling film and line the fish skin side down. Rub the spice mixture into the fillet thoroughly, not forgetting the sides. Fold the meat fillets together and wrap in plastic. Do not wrap too tight or the fish will suffocate. Place the fillet roll on a platter and refrigerate. You can crush the fish with the weight. This will help it to salt out a little faster.
If you want the pink salmon flesh to be dense and easy to cut, change the film every day, draining off excess juice.
Salt the fish for 5 to 7 days. Then rinse thoroughly under cool running water and cut into slices with a sharp wide knife. The pink salmon is ready.
"Citrus" pink salmon
Pink salmon salted with citrus juice, zest and a little vodka will turn out to be tasty and unusual. You will need:
- 1 fillet of pink salmon on the skin;
- ½ cup of coarse salt;
- 3 tablespoons of sugar;
- ¼ cup of chopped dill greens;
- ¼ glass of lemon vodka;
- 2 tablespoons of grated lemon zest;
- 2 tablespoons of grated lime zest;
- 2 tablespoons of grated orange zest.
You do not need to use all three types of zest, you can limit yourself to one, but with a "full set" the taste will be more original and richer.
Rinse the pink salmon fillets under running water, pat dry and check for bones. Place the fillets, skin side down, on a piece of plastic wrap. In a small bowl, combine salt, sugar, dill, and citrus zest. Pour in vodka and mix well. Apply the mixture to the fish flesh, rub in a little. Wrap the fish in plastic wrap and refrigerate. Salting pink salmon should last at least 2 days. Rinse the finished fish under running water. Such pink salmon will be very tasty if served with a sauce of sour cream, horseradish and lemon juice whipped with heavy cream.
