Lightly s alted salmon at home: the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lovers of red fish often deny themselves the pleasure of eating it, even if their financial resources allow it. Too often a purchased delicacy disappoints with its taste and makes you regret the money spent. Meanwhile, slightly s alted salmon at home is easy to prepare. By preparing it yourself, you can adjust both the degree of s alting and flavors. Yes, and such fish will cost much cheaper.

Dry s alting

There are many ways to s alt lightly s alted salmon. The simplest recipe does not even require preliminary preparation of the brine. All you need is s alt and sugar in a ratio of 2:1. If you like fragrant fish, you can also add dill - fresh or dried. The components of the pickling mixture are ground for even distribution. Salmon is cut intofillet (if you bought a whole carcass), washed and dried with napkins. The fish is sprinkled on all sides with the prepared composition and placed in a container of a suitable size. It should be only slightly larger than the piece being s alted, not absorb odors and not oxidize. The vessel is closed (you can tighten it with a film if the “native” lid is not provided or it is lost) and placed in the refrigerator. Lightly s alted salmon at home is prepared quickly - you can try it the very next day. Don't want to take risks? Hold on for another day. But you should not stand longer than three - it will be very s alty. If you can’t eat the fish in three days, the secreted juices merge, the fillet is very thinly smeared with vegetable oil and kept covered in a dry container.

Salmon (fillet) slightly s alted in oil

This recipe allows you to eat fish the next morning, if you do it in the evening. The fillet is cut across into slices half a centimeter thick. Naturally, the bones will have to be pulled out before this, but this procedure is always desirable, no matter how lightly s alted salmon is prepared at home. The plates are evenly s alted (three full tablespoons of s alt are required per kilo of fish), carefully mixed, put in a jar and poured with half a glass of unflavored vegetable oil. You got yourself a sandwich with red fish for breakfast!

Lemon recipe

If you use it, slightly s alted salmon, at homecooked, it acquires an exquisite flavor note and a delicate aroma. It is also convenient that it is not necessary to cut the fish and remove the bones; you can s alt the whole carcass if it is not too large. S alt and sugar are mixed (three large spoons each) and ground allspice to taste. Part of the mixture is poured onto the bottom of the container, half of the salmon is laid skin down on it, the top is also sprinkled with the mixture and sprinkled with lemon. Put a leaf or two laurels, you can pour chopped greens. The same manipulations are carried out with the second half, and it is placed on the first. The closed container is placed in the cold. If you like a weak ambassador, you can eat tomorrow.

Unusual but delicious

An original way to make slightly s alted salmon was invented by zealous housewives. Surprisingly, it turned out to be so successful that it became widely used even by those who are not used to saving. Half a kilo of fish is spread into thin slices, sprinkled with s alt (not too generously), you can also use fish seasonings. Folded in a jar, salmon is poured with cucumber or tomato pickle without vinegar. In a day, the tender fish can already be consumed.

Marinated fish

If you love to cook and love to tinker, you will surely love the following recipe. Under it, it is better to buy already cut steaks, weighing one hundred grams. A liter of water is boiled for five pieces, a spoonful of white sugar and four of coarse sea s alt are dissolved in it. You can take a rough stone, but the taste will be less successful. Then white pepper is laid (4-5peas) and a couple of laurels, half a stack (20 milliliters) of apple or wine vinegar is poured. If this was not at hand, you can use the standard, table, but in half the volume. A minute of boiling - and the marinade is cold and filtered. The steaks are stacked in a container, poured with marinade and removed to the bottom of the refrigerator. If you need lightly s alted salmon at home, it will be ready after 24 hours. The fish will be completely s alted in two days.

Spicy s alting with honey

The most difficult recipe we have ever offered. But he also gives just amazing fish at the exit! A half-kilogram piece of fillet is freed from the skin and very thinly sliced. To get almost transparent plates, you need to hold the fish in the freezer a little, so it will be easier to cut. A liter of water is boiled, four tablespoons of s alt are dissolved in it, preferably sea s alt. Then a couple of peas of white, black and allspice, four cloves and a quarter of a spoonful of grain coriander are laid. The marinade does not boil for long, literally half a minute, and is removed from the stove. Brandy or good cognac (three spoons) is poured into it, a couple of bay leaves are put and one and a half spoons of honey are introduced. It is recommended to take mustard honey or collected on herbs. We strongly do not recommend using buckwheat: it will give the fish some bitterness. While the marinade has cooled, it will just infuse. The liquid is filtered, slices of fish are poured into it and removed in a cool place for a day.

As you can see, slightly s alted salmon at home andIt is prepared quickly, and you can choose any recipe. Do not trust yourself - practice on a small piece. Culinary success and bon appetit!