Salting pink salmon is an inexpensive way to cook red fish. The less heat-treated fish is, the more nutrients it retains. Recipes allow you to salt fish with mustard, coriander, with a special piquant taste, and even "under salmon". It is important to choose the right curing mixture and use odorless vegetable oil.
Dry salting of pink salmon at home
You will need:
- 1 kg of pink salmon;
- 3 tablespoons of salt;
- 2 tablespoons sugar
Step by step cooking process
Before you start to salt pink salmon, you need to properly cut it. First, remove the ridge from the carcass, cut out the fins with scissors, use a sharp knife to remove the skin and strip the abdomen from all the insides. The main thing is to do everything carefully so that the meat separates well from the skin and does not go to waste.
Cut off the tail and head of the fish and use as desired for cooking fish soup. And cut the rest into fillets. As soon as the pink salmon fillet is ready, start salting it.
Combine the salt and sugar in a bowl. Pour the prepared mixture into the bottom of a deep container. Put a piece of fish fillet on top of it and sprinkle it with salt and sugar. Put the second piece on top and also sprinkle it with dry mixture. Close container and refrigerate for 24 hours.
After a day, salted pink salmon will be ready, cut it into thin slices and use it in sandwiches, canapes, salads or as an independent dish.
Whip salted pink salmon
You will need:
- 1 kg of pink salmon;
- 3 tablespoons of salt;
- 1 onion;
- 6 peppercorns;
- 3 tablespoons of vegetable oil;
- Bay leaf.
Cooking process step by step
Prepare the fish. If you have a whole carcass, cut it into fillets, cut into pieces and put in a special container for salting. Prepare the brine. To do this, take 0.5 liters of water, dissolve the specified amount of salt in it and fill the carcass with this saline solution.
Put the oppression on top and leave the workpiece for 2 hours at room temperature. Then drain the brine and fill with a new one, already prepared from 1 glass of water and 1 tablespoon of vinegar. Wait 10 minutes and drain the liquid again.
Cut the onion into half rings, add it to the fish along with peppercorns, bay leaves, pour in vegetable oil there. Stir the mixture, and in just 20 minutes the salted pink salmon will be ready. Cut into slices and serve.
Salt pink salmon "under salmon": a classic recipe
You will need:
- 1 kg of pink salmon;
- 5 tablespoons of salt;
- 100 ml of vegetable oil;
- purified water.
Cooking process in stages
Prepare the pink salmon fillet and cut it into portions. Pour 1, 3 liters of water into a saucepan and boil. Add salt to boiled water and stir it until it is completely dissolved.
Put fish pieces in a salty solution and keep them for literally 15 minutes. Then take them out and dry them with a paper towel, stack them in a container in layers. At the same time, saturate each layer with vegetable oil.
After the fish has cooled, put it in the refrigerator for 30-40 minutes. This time is enough for the fish to cook. This hot method of salting allows you to get the taste of salted pink salmon like salmon.
Salted pink salmon in spicy brine: a simple recipe
You will need:
1 kg of pink salmon fillet;
- 5 tablespoons of salt;
- 2 tablespoons of sugar;
- 2 carnation buds;
- 3 black peppercorns;
- 1 bay leaf;
- 5 peas of allspice.
Step-by-step cooking process
Cut the pink salmon fillets into small pieces and place in a container for pickling. Prepare the brine. To do this, add all the specified spices to 1 liter of water and put the solution on fire. Once the brine has boiled, simmer it over low heat for 8-10 minutes.
Remove all seasonings from the finished marinade and leave to cool to room temperature. Put the pieces of fish in a container for salting, fill with the resulting brine and press down with a load. Put the pink salmon in the refrigerator for 2 days. Then pour the brine, dry the fillets and put them in a container. Salted pink salmon is ready, you can serve it.
Salted pink salmon in mustard sauce
Salted pink salmon in mustard sauce is obtained with an interesting spicy taste.
You will need:
- 1 kg of pink salmon fillet;
- 3 tablespoons of sugar;
- 3 tablespoons of salt;
- 5 tablespoons olive oil
- 2 tablespoons of vinegar;
- 1 tablespoon sweet mustard
- 1 tablespoon hot mustard
- dill to taste.
Step-by-step cooking process
Cut the fish fillet into equal pieces. Take a deep container and grease its sides with olive oil, pour a little on the bottom. Layer the fish slices, add dill, salt and sugar as desired. Close the container with a lid and refrigerate for 2 days.
Serve the salted fish with mustard sauce. To make it, combine both types of mustard with vinegar and olive oil, mix well.
Quick salting of pink salmon in one hour
You will need:
- 1 kg of pink salmon fillet;
- vegetable oil;
- 5 tablespoons of salt;
- 1 liter of water.
Step-by-step cooking process
Cut the fish fillets into medium-sized pieces. Boil water and cool. Dissolve salt in boiled cold water. Soak the fish pieces in the saline solution for 8-10 minutes.
Then take them out, dry them with paper towels and lay them in layers in a container, pouring vegetable oil over each layer. Close container and refrigerate for 40 minutes. This time is enough for the pink salmon to be salted, you can use it for sandwiches or serve it on the table.
Lightly salted pink salmon with lemon
You will need:
- 0.8-1 kg of pink salmon fillet;
- 1 tablespoon salt
- 1, 5 teaspoons of sugar;
- 1/2 cup butter
- 2 lemons;
- black pepper to taste.
Step-by-step cooking process
Cut the fillets into slices. Chop the lemon into thin slices. Combine salt, sugar and black pepper in a bowl. Grate the pieces of pink salmon with the prepared curing mixture and put them in a container in layers.
Place lemon wedges on each layer and refrigerate the fish for 10 hours. After this period, fill the fish with lemon with vegetable oil and keep in a cold place for another 4 hours. Lightly salted pink salmon is ready.
Lightly salted pink salmon with orange and honey-mustard sauce
You will need:
- pink salmon fillet - 1 kg;
- salt - 2 tablespoons;
- orange - 2 pieces;
- dill - a bunch;
- sugar - 1 tablespoon.
For the sauce:
- honey - 20 g;
- vinegar - 20 g;
- mustard - 20 g;
- vegetable oil - 40 g.
For filing:
- greens;
- olives;
- lemon juice.
Prepare fish fillets, rinse and dry. Place the pieces in a suitable container with a lid, preferably glass or plastic containers. Peel the orange and cut into rings.
Chop the dill finely. Mix salt and sugar and rub the fish with the mixture. Sprinkle everything with chopped dill on top and overlay with orange rings. Close the container and store in a cold place for 1 day.
Prepare the sauce for the salted fish. To do this, mix all the components indicated for the sauce until a homogeneous consistency. Cut salted pink salmon into thin slices and place on a dish. Garnish with olives and herbs and top with lemon juice. Serve with honey mustard sauce.
