Salmon in any form is very tasty, but lightly salted - this is one of the most exquisite delicacies that will impress all fish lovers. You can cook red fish in different ways, but I prefer to salt it in a whole piece and only then cut it into thin, translucent slices that go well both on a sandwich with butter and in a salad, and just laid out on a plate and sprinkled with herbs, this magnificent fish causes irresistible desire to eat it and take supplements.
It is necessary
- salmon fillet - 0.5 kg
- Salt - 2 tbsp. spoons
- Sugar - 1 tbsp. the spoon
Instructions
Step 1
We rinse the piece we like with cool water, do not forget to blot it with a paper towel. Just in case, we check to see if there are any bones. If suddenly the bones are available, we carefully take them out with tweezers, this is a matter of two minutes. Everything, preliminary preparation has been carried out.
Step 2
We take a stainless steel dish, pour half of our sugar-salt mixture into it and put it. Sprinkle the rest of the mixture on top of the fish, cover it and put it in the refrigerator. Do not forget to take it out and drain the liquid from time to time. If the fillet is with skin, then put the skin down. If not, just turn it over a few times.
Step 3
After 14-16 hours, a slightly salted red fish is on our table. Believe me, it will be much tastier than the store one. If you are going to store it for some time, then it is better to coat the piece with sunflower oil. It is best to keep the salmon in a glass jar after cooking. In any case, it is stored for no longer than a week. It is better to use sea salt, and brown sugar. You can also add a little black pepper to the mixture.
